All the fruit for the 2004 vintage Cabernet Merlot was sourced from the Temple Bruer certified organic vineyard. The grapes were picked from mid March to late March 2004.

After crushing, the must was fermented in open fermenters, at a temperature range of 20 - 22 deg. C. The wine was pressed at between 1.0 and 2.5 deg. Baume and all the pressings were included with the free-run wine. Malolactic fermentation was induced with MLF bacteria and at the completion of MLF, the wine was racked and transferred into barriques and Stackvats of both French and American oak for about 18 months before bottling in June 2006.

Bronze Medal - 2006 Australia and New Zealand Organic Wine Show.