The Grand Barossa Cabernet Sauvignon has lifted regional characteristics of chocolate and cassis. The palate is medium-bodied and has great presence and structure. The subtle use of French oak has enhanced the wine giving it an integrated fruit weight, subtle tannin structure and defined long length.

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. The skins were gently pressed in the JLB Vaslin Bucher press and all of the parcels were matured for 22 months in a mixture of new and older French and American oak.