The fruit is hand-harvested from very low yielding vines. The grapes are crushed, de-stemmed and then pumped into 6 tonne overhead fermenters and inoculated with yeast immediately. The ferment is allowed to reach 30°C and pumped over with oxygen regularly during the peak of fermentation. This allows maximum extraction of the fine tannins, flavour and colour from the skins. Post-fermentation - the wine is run off into French Oak barrels, 60% being new, for 15 months’ maturation. The wine is then pumped into tank before being minimally fined (egg white) and filtered.
Picked by hand.
Deep red colour with vibrant hues.
Very intense blackcurrant, cocoa, and underlying dried bay leaf aromas. Hints of new French oak are apparent.
Dry, medium acidity with fine and well-structured tannins reflective of a Cabernet Sauvignon that will age for the long haul. The fruit is lively and intense - blue fruits, blackcurrant and dried herbal notes. The wine has finesse, elegance and poise but underlying power. Very long finish.
Drink now or cellar for 20+ years.
91pts – Halliday Wine Companion 2018
“All the elements of high quality, cool climate cabernet are here, and only time is needed to bring them together. Highly attractive varietal aromas and flavours of blackcurrant, well-judged French oak, and an appropriate balance of tannin and acid. Just starting out on its journey.”
- Halliday Wine Companion 2019