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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 18 months’ maturation. The wine is then pumped into tank before being minimally fined (egg white) and filtered.
Deep ruby red colour.
Very intense black fruits – blueberry and cassis with underlying spicy French oak of high quality.
A dry, medium to full-bodied style with fine, and well-structured tannins that are harmoniously integrated with the French oak. Black fruit flavours of blueberry and cassis are pronounced and persistent. The wine has a sustained and balanced finish.
Drink now or cellar for 10+ years.
94pts — Halliday Wine Companion 2018
“Hand-picked from low-yielding estate vines. Bright, full purple-crimson, it is a full-bodied cabernet with layers of cassis fruit, and forceful tannins needing to soften substantially. Rob Diletti is obviously confident they will do so, and he knows better than I do.”
— Halliday Wine Companion 2019