The winemakers tasted the fruit several times a week as it neared maturity to ensure it was harvested at the optimal time for flavour. A portion was hand-picked, delivered to the winery and gently destemmed into open fermenters. The must was initially ‘cold soaked’ and then fermented warm. The ferment was regularly pumped over to ensure an even temperature and increase colour and tannin extraction. The wine was gently pressed and filled to a mix of new, 1 and two-year-old French oak barrels. Maturation in oak was for twelve months. Generous, rich and concentrated this wine highlights the wonderful characters of Cabernet Sauvignon grown in Frankland River. The 2017 Majestic has ripe red berry fruit, with a leafy herbal edge following through on the palate with a toasty French oak finish. Will benefit from careful cellaring for up to 10 years.