Roy The Cattleman was made under the watchful eye of world renowned and award winning winemaker Peter Douglas with a traditional open fermenter utilised to enhance and preserve the primary fruit characters of cassis and spice.

Malolactic fermentation was undertaken in 30% new tight grained French oak hogsheads followed by two years of maturation in barrel prior to bottling. This extended maturation added layers of complexity complementing the elegant finegrained tannins for which Coonawarra is renowned.

Roy – The Cattleman has been bottle matured for one year prior to release and will continue to develop with careful cellaring for many years.

Roy is Coonawarra cabernet sauvignon at its best. Richly coloured with opulent aromas of intensely ripe berries giving perfectly balanced structure and length that only great winemaking and high quality barrel maturation can provide.

92/100 rating: James Halliday Wine Companion 2009