McGuigan The Brothers Cabernet Sauvignon in any six

Select parcels of fruit were taken from premier vineyards in the Barossa Valley and Limestone Coast. The fruit was crushed, de-stemmed and fermented on oak at cool temperatures for 7 days. Post fermentation the majority of the wine is matured in stainless steel tanks with a percentage of the wine transferred to French and American Oak before being blended together into this generous yet elegant red wine.