The Victorian Pyrenees region is renowned for producing Cabernet Sauvignon displaying complexity and definitive regional character, especially in years like the cool 2009 – 2010 growing season, which provided ideal rains early, a cool spring and summer, then a warm wet autumn to finish. Produced from selected parcels of grapes sourced from our estate vineyard, the Blue Pyrenees Cabernet Sauvignon 2010 was fermented in both two-tonne open fermenters and 15-tonne static fermenters. Subsequently, the wine was matured for 12 months in new, one and two-year-old French oak barriques.