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The Springs Hill Cabernet is the embodiment of the Paralian winemakers' love of the variety. Dry grown, hand-picked and fully destemmed fruits were crushed cold into a wax-lined, 134-year-old concrete open fermenter. Two pump overs a day until indigenous ferment commenced, then two weeks on skins, then racked into barriques, hogsheads and puncheons for 11 months.

The resulting wine is a classical Cabernet. On the palate, the wine is all bay leaf, black and blue fruits, cedar and just a touch of graphite. Tannins create an elegant structure, aided by fresh acidity, and add a nice length to the juicier elements of the wine. A beautiful example of a medium-bodied Cabernet.