Continue cellaring ?
|Origin||1966: Sharam’s Block and Block 20 (Cabernet Sauvignon), Coonawarra. 2008: Blocks 5, 10 and 20, Coonawarra.|
|Maturation||Fermentation completed and then maturation for 12 months in new American and French oak hogsheads (300 litres).|
|Fermentation||Stainless steel tanks with wooden header boards to submerge cap. Temperature maintained at less than 22°C. Daily rack and returns.|
|Variety||Cabernet Sauvignon and Shiraz.|