Winemaker: David Lowe and Jane Wilson, contract winemakers in Mudgee

Grape selection: The 2003 year was hot and dry, as the region experienced the worst drought in 100 years. This kept berry size small and flavours concentrated. David Lowe carefully selected rows from the stonier area at the top of the block and the canopy was handled for balance and full fruit flavour.

Wine-making: The grapes were crushed so as to retain many whole berries. This allowed a partial carbonic maceration process to take place in the ferment, retaining the fresh fruit characteristics and perfumes. The wine was made in traditional open vats, with hand plunging of the cap for even extraction. The vats were pumped over four times a day to aerate the ferment. Finally the vats were allowed to cool-soak for eight hours and the ferment was then finished at higher temperatures. This allowed for the extraction of very fine elegant tannins (great with food) and added more texture to the palate. Maturation was in a combination of new and re-shaved French hogsheads, with wood character complementing the style (rather than dominating). Natural egg fining and coarse filtration were used, so as not to disturb the texture.

Description of Wine: The wine has a vibrant red colour, with a bouquet of berries and mint. The palate experiences complex lingering fruit with rich, soft tannins. The softening process has continued in the bottle, giving the wine greater complexity and depth. It is a cool climate cabernet, with greater elegance and fine structure

Cellaring Potential: Great drinking now. Good structure should see it continue to improve and cellar for a number of years

Best Food Matches: Definitely not a barbecued meat wine. It would complement roast rack of lamb, roast venison and beef fillet. It would also complement creamy cheeses (brie, camembert, stilton) and firm cheese with quince paste.