As 2007 was a very good year for red wine, the fruit potential with tannin ripeness was at its best. The season allowed full ripening of the skins. The fruit was de-stemmed and crushed into 8 Tonne fermenters and pumped over with aeration twice a day. The juice was fermented at around 25 degrees Celcius, then allowed to warm up for a long post fermentation maceration. The wine was then transferred in barrel for its malo-lactic fermentation, allowing a soft integration of the grape and wood tannins. After 16 months maturation, the wine was fined with egg whites prior to bottling. Forest Hill. 

A nigh-on perfect evocation of medium-bodied cabernet, the aroma and flavours wonderfully pure, with pinpointed accuracy to the cassis and blackcurrant fruit, the tannins exact, the oak likewise. Screwcap. 14.5% alc. Drink 2022 $24 Date Tasted Feb 09; 97 Points - James Halliday, Australian Wine Companion 2010 Edition.