Open fermenters were used to make this Cabernet, and after fermentation the wine was matured in a mixture of both old (approximately 70%) and new (30%) mainly bigger format French oak. Interestingly a little bit of cordon-cut, vine dried Cabernet was blended back to the final blend just before bottling. This adds intrigue and spice to the wine and makes the wine a little more conventional. This has been done in every vintage since the first Cabernet Sauvignon in 2001. So - old school winemaking, with a twist.