Production 
The Cabernet Sauvignon grapes were harvested during the first week of April. The fruit showed excellent flavour and varietal definition.The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open concrete fermenting tanks and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels.The wine was bottled, in February 2015, after eighteen months aging in French oak hogsheads