All parcels of fruit were fermented separately using wild yeasts. The wild yeast helped create richness and fine textures. The open top fermenters with a cap plunger that slowly pushes the skins into the juice for a gentle extraction of color and tannin. The grapes were first fermented by irrigating the juices over the skins followed by draining all the juice away from the skins and then flooding it back. The various skin contact management on each individual batch allowed us to make a wine with excellent depth of color, richness, texture and complexity.

The majority of the Cabernet Sauvignon components were sourced in the Barossa Valley from four main vineyards as well as one vineyard in Eden Valley. The diversity of our vineyard selection provides the rich lifted Cabernet Sauvignon aromatics and palate structure that the Signature is renowned for. These blocks are of sandy loam, featuring yellow sand and ochre clays over red clay. The combination of these Barossa blocks provides the Shiraz sweetness, fullness, depth and layers of complexity.