The 1999 Blue Pyrenees Estate Red is an excellent example of the Estate’s“assemblage” philosophy. Selective harvesting of the best parcels of fruit hasenabled the production of more than 55 different wines, each with distinctivecharacters, which contribute to the final blend. The majority of the component wines were fermented to dryness in 16 tonnestatic fermenters, twenty five per cent of the cabernet was barrel fermented innew Haut Brion oak, and fifty per cent of the shiraz fermented in newAmerican oak. The merlot was one hundred per cent barrel fermented. The wine was matured for 27 months in a combination of new, one year old,and two year old, Haut Brion French oak, with a small amount (13 per cent)matured in new American oak. The wine was bottled in September 2001.