The vineyard is planted to Cabernet sauvignon (46%), Merlot (26%), Cabernet franc (18%), Malbec (5%) and Petit verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set. The greatest influence we have over the quality of this wine is deciding when to pick each variety, this determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The fermentation regime is similar to that of the Pinot, although slightly longer fermentations are employed (up to 10 days). This is followed by 22 months on barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L). MOUNT MARY

Deep crimson in colour, this is one of the more generous Mt Mary Quintets we have seen in recent years. The fragrant nose displays abundant wild violets and spring flower characters, powerful black cherry, blackcurrant, kirsch and anise notes. The palate is beautifully balanced, medium bodied with soft, juicy tannins and elegant, well integrated use of oak. Blackberry, loganberry and brambly flavours are precisely combined with dried herbs and some spice. A fine yet firm texture and refreshing acidity play out an extremely beautiful, seductive and impressive release from Mt Mary. Whilst this is drinking exceptionally well now, this will continue the Mt Mary tradition of ageability, rewarding those with the patience to leave a couple of bottles alone. The Randall's team.