The cabernet sauvignon grapes for this wine were picked by hand on April 1, in good condition at an average ripeness of 13.0º Baume. After the grapes were crushed, the must was seeded with AWRI 796 yeast and the fermentation temperature controlled between 22ºC and 26.5ºC. The grapes were left on skins for two weeks prior to pressing. The wine was then racked into a 50-50 mixture of French and American oak, with approximately equal proportions of new, one-year-old, two-year-old and three-year-old oak used. After fining and coarse filtration, the wine bottled on March 31, 2000.