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Cabernet is generally Red Edge's last picked variety in Heathcote and this year they hand picked about 3 tonnes in late March. The grapes had fully ripe blackcurrant fruit flavour, adequate natural acidity, and balanced firm tannins at picking. 25% of the grapes were included as whole-bunches with the balance crushed and de-stemmed into pot fermenters. Indigenous yeast fermentation proceeded to dryness before pressing after 13 days on skins, directly into new and older barrels.

Matured in barrel for 2 years during which time the wine was decanted (racked) numerous times before bottling.