Bright, deep ruby red with a vibrant purple rim.
Ripe redcurrant with a touch of cassis and mulberry overlaid by leafy, violet aromas and dusty cedar notes.
Mid-palate wine with remarkable dark fruit flavours allowing for the freshness, and acidity to shine through. A true representation of a Margaret River Cabernet.
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.
Restrained winemaking was adopted in the making of this wine from harvest through to bottling. Each variety was cold soaked on skins for 5 days at ~8C before being partially wild fermented in separate small open fermenters. When the decision was made to press each ferment off skins, the pressings component was included for each to impart body and flavour into the final wine. Each variety was still kept separate at this stage and throughout the entire 10 months of maturation in French oak. Hogsheads (300L barrels) were used for the Cabernet Sauvignon component with puncheons (500L barrels) being used on the other varieties and only 10% being new. This oak selection and duration of maturation ensured perfume and freshness was retained whilst also ensuring a silky and refined palate along with evident complexity. A difficult thing to achieve using a single variety hence the decision to blend to achieve a world class wine style that only Margaret River can successfully make.
Fabulous with a herb-crusted roast rack of Western Australian lamb.