Made from two blocks of Cabernet from the Quindalup vineyard, we foot-crush the grapes, hand-plunge them during wild fermentation and then basket press the result into old oak barrels, to finish fermentation and mature for 12 months. 10% of the wine comes from our Wilyabrup vineyard. The grapes here are first air-dried into raisins before fermentation. This process creates more intense flavours, that blend to create a unique balance of currant and awesomeness.