Notes from Sholto:
The Cabernet grows in the warmest aspect of the vineyard. That site gets a nice amount of afternoon sun. In the relatively cool region for Cabernet, this aspect enables flavour and phenolic ripeness, with a nice acidity. The clones are LC10, CW44.
Soil: Loam on red clay and sandstone.
Winemaking: De-stemmed in 1500L and 2000L vats with gentle pump-overs daily, for about two weeks. Matured in French barriques for nine months.