"5050% cabernet sauvignon and shiraz, machine-harvested, crushed and destemmed, cultured yeast, 5 days cold soak, 14-18 days on skins, matured in new French oak. 18 months in new oak has left a major footprint on the wine; more often than not, this imbalance will not be rectified by further time in bottle, but I have a sneaky feeling it may be here. My points are an each way compromise." 92 points, James Halliday Wine Companion, October 2016.