The Cabernet was sourced from the Rivenleigh vineyard in central Margaret River and both the Merlot and Cabernet franc sourced from the Wills Domain vineyard. Machine picked in the cool of the morning, the fruit was gently destemmed and cold soaked for 5 days before being warmed and inoculated. Fermentation temperatures ranged from 24-28 degrees, with the aim of fermenting cool to enhance the lift and perfume of Cabernet varietal characters. At the completion of fermentation, the wine was macerated for 10 days before being pressed, fined filtered and bottled.