Point Ormond's 100% Cabernet Sauvignon is from Margaret River—Australia’s most well known region for the varietal. Fruit is crushed and de-stemmed then fermented for 5–7 days. 20% of the components experienced a pre-fermentation cold soak, with another 30% being left for a period of extended maceration on skins for 28 days. The various batches underwent malolactic fermentation in tank and barrel before 14 months maturation in a selection French oak barriques (20% new oak). This wine is juicy and sharp with good fresh acidity and notes of peppercorn and berries.