Deep red purple heart with a bright red rim.
The nose shows wonderful perfume and is layered with Cabernet fruits and a touch of savoury French oak.
Medium in body but with tremendous length of flavor and finishing with a varietal, dry tannin grip.
Will cellar beyond 2025.
The season began beautifully, coming through a cool, wet winter into a warm spring. The weather rallied with a perfect Margaret River summer. Rainfall in March freshened the grapes beautifully and kicked them on to achieve full ripeness, ideal balance and perfumed red wines.
The Cabernet Sauvignon vines were pruned to help achieve quality and style. The fruit was picked at night and cold soaked in a small static fermenter on skins at 5-10⁰C for 4 days prior to fermentation to maximise colour intensity, aromas and flavours. After fermentation, one batch remained on skins for 25 days to achieve the desired structure, texture and style.
Once each batch was pressed, they were racked to a combination of new French oak hogsheads (18%) and 1-3 year old French oak hogsheads where they underwent a short malolactic fermentation. After 12-15 months in barrel, and being racked every 3 months, each individual barrel was tasted to determine the final blend. The wine was then carefully blended and bottled before undergoing maturation in bottle prior to release.
Chargrilled hogget blackstrap with mint sauce.