Grapes are hand-picked over several mornings to capture the best characteristics of each site. Four-tonne parcels of pure berries are cold soaked, inoculated and gently plunged every three hours in temperature-controlled, open, stainless steel fermenters. After desired extraction the wine is racked off skins and completes MLF in tank prior to ageing in 100% premium French oak barriques (20% new) for a minimum of 18 months. After blending, filtration and bottling the wine further matures in our underground, climate-controlled cellar for 18 months before release. The resulting wine bursts with raspberry jelly crystal and sweet violet aromas. Ripe red berries, cherry plum fruit leather and hints of cassis saturate the palate with fine-grained tannins creating a succulent, velvety mouth-feel. Subtle, leafy nuances typical of old vine Wilyabrup Cabernet and elegant French oak spice add layers of complexity creating a wine that evolves beautifully in the glass. Ashbrook Estate has made this traditional Bordeaux-style blend since 1984.