100% Cabernet Sauvignon. Two major sources. Mainly Wrattonbully and Padthaway, but some grapes from McLaren Vale, Coonawarra, and Langhorne Creek. Redder soil in Wrattonbully than Coonawarra. 14 months in 22% new French oak, 19% new, 16% one-year-old and 43% seasoned American oak hogsheads. TA 6.7 g/l, pH 3.56.
Dark purple. Much lusher than the average Coonawarra. Broad and minty. Good flesh; not skinny. Zesty. Lots of fruit inside a definite structure. Best at 8-10 years. Much more approachable than the 707 but the 1990 currently drinking well.