The fruit sourced for the William Formby Cabernet Sauvignon comes from the best sections of the single vineyard. The fruit is harvested in two parcels which are kept separate in the vineyard until the final blend. The wine is fermented in stainless steel tanks, with a 10-14 day maceration. It sees minimal intervention in the winery, including the use of a uniquely designed gravity 'lift' tank that ensures the wine retains all natural flavours and brightness. The wine is then matured in a combination of new French oak puncheons and barriques for around 18 months.