The Coonawarra Cabernet Sauvignon is sourced from two premium vineyards that are a combination of terra rossa and sandy loam soils. The sites are located at the northern end of the region and are traditionally some of the earlier ripening blocks with lower yields but excellent concentration. Picked on different days and from different blocks to allow for multiple blending options. Parcels of fruit for the Mr. Riggs Coonawarra Cabernet were separately fermented in 5 tonne open fermenters. The wine underwent on-skin fermentation for 7-10 days then pressed straight into oak to complete fermentation in a 30% new French and 5% American oak combination.