The vineyard is planted to Cabernet Sauvignon
(50%), Merlot (25%), Cabernet Franc (15%), 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 vary. 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 Quintet is largely fermented in static tanks,
where it spends around 12-14 days on skins. This is followed by 22 months of
barrel maturation, with 25% of the blend in large format oak (1500L or larger),
and 30% in new barriques (225L).