The vineyard is planted to Cabernet sauvignon (46%), Merlot (26%), Cabernet franc (18%), Malbec (5%) and Petit verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set. The greatest influence we have over the quality of this wine is deciding when to pick each variety, this determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The fermentation regime is similar to that of the Pinot, although slightly longer fermentations are employed (up to 10 days). This is followed by 22 months on barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L).

The 2008 is a tighter, more savoury wine than the Quintets from 2003 to 2006, starting with earthy aromas with cedar and raspberry. The palate is structured and linear with flavours of red berries and tobacco. This wine brings back memories of classic vintages such as 1991 and 1995, both drinking exceptionally well now. This wine needs to be cellared for at least 10 years before it will be at its best, unlike over-ripe examples of these varieties which will fall over quickly and rarely pair as well with food. David Middleton; Mount Mary