“ 30% Cabernet Sauvignon, 30% Petit Verdot, 20% Malbec & 20% Cabernet Franc. Numerous batches of fruit where sourced from Vivian, Attunga and Bass Hill Vineyards. The different batches where picked on various dates through out vintage. In the winery the fruit was 100% destemmed, retaining as many whole berries as possiable. All fruit was fermented with indigenous yeast in open fermenters and hand plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak, where it matured for 3 months. The wine was then blended to tank where it sat on fine lees for a further 6 months. At this point a small sulphur addition was made and the wine was bottled without fining or filtration. “ koernerwine.com.au We loved the more sappy black fruit notes here, still carring a broader sense of flavor along with cedar and green pepper notes. 735 cases made.