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, 35-40% being new, for 15 months’ maturation. The wine is then pumped into the tank before being minimally fined (egg white) and filtered.
Deep red colour with great depth.
Very intense blackcurrant, plum, and underlying dried leafy herbal 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 refreshing and lively with dark red fruits, plum and dried herbal notes. The wine has finesse, elegance and poise but underlying power that has been built from the French oak. A Cabernet Sauvignon with a very long finish.
Enjoy now with red meat or cellar for up to 15 years.
95 Pts — Halliday Wine Companion 2020
Silver — Mt Barker Wine Show of WA 2017
"Blackcurrant, bay leaf and dried herbs out-muscle the firm Cabernet tannins thus creating the balance that will underwrite the long future of the wine." – James Halliday 95/100