Cabernet Sauvignon as you dont normally see it. This is from a small organic site down in the Fleurieu Peninsula in SA. A really cool site (even in a hot vintage like we had) producing lifted aromatic style. Grapes were crushed, 6 day maceration and cool ferment in tank. They are kept in tank on full lees for 6 months. They are racked twice before being bottled unfined and unfiltered with minimal sulphur.