Deep purple-black with a vibrant purple rim.
Ripe, layered and complex whilst still having the lovely perfumed lift that the best Margaret River Cabernet wines are renowned for. Blackberry, olive and dry earth with a touch of bright leafiness define the aroma and flavour of the wine.
The flavour is lingering and memorable with a lovely dry, subtle tannin grip typical of young Cabernet Sauvignon.
Drinking beautifully now, or keep for up to six years from vintage.
A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than ten years. These conditions, coupled with the absence of heat events, produced highly aromatic reds with pristine natural acidity.
The grapes were handpicked from vineyards that achieved the ideal varietal flavours. Pressed straight into the barrel with cloudy juice being added to obtain the perfect texture. This wine was 100% wild fermented with no malolactic fermentation occurring. Barrels were regularly stirred throughout to ensure complexity. Once blended, the wine was left on yeast lees in tank for a six to eight-month period before being bottled.
- Alcohol: 14.5%
Slow-cooked beef stew.