The Estate Red wine is modelled on the traditional ‘assemblage’ philosophy – a wine blended from fastidiously selected grape parcels. The 2002 Estate Red has been crafted from 55 separate wines, each contributing distinctive characters that result in a mellow, rich, complex and seamless blend. Predominantly cabernet sauvignon (62%), it also comprises shiraz (33%), merlot (3%) and cabernet franc (2%), a complementary varietal selection from estate grown mature vines, some of which are 35-years-old. The majority of the component wines were fermented to dryness in 16 tonne static fermenters; 20% of the cabernet was barrel fermented in new Haut Brion oak, and 50% of the shiraz in new American oak. The merlot was 100% barrel fermented. Subsequently, the wine was matured 22 months in a combination of new, one-year-old and two-year-old Haut Brion oak, with a small amount (13%) matured in new American oak. The wine was bottled in March 2004. A classic style suited to aged Angus sirloin and other full-flavoured meat dishes.