Wine Making Notes:

The growing season had good spring rainfall, but dry from December to February, with low-moderate crops. Good colour and flavour developed in Cabernet Sauvignon, with warms days over February and March. This blend is created by selecting only the best individual panels and rows from across 3 different sub-regions of Margaret River. The fruit was crushed in separate parcels for primary fermentation, with all blend components, seeing some extended “time on skins” to soften them in the resulting wine, before pressing. The wine was matured in French barriques for 14-16 months. After maturation individual barrels were selected by the winemaking team for the blend, with small amounts of Merlot and Cabernet France blended in for the classic “Bordeaux” blend. 

Allergens:

Contains Sulphites. Fined with the aid of egg whites and skim milk products. Traces may remain. 

Alc %:

14.5%

Nose:

Cassis and baking spice, with floral and sage leaf characters on the nose. 

Palate:

Medium bodied. Rich blackcurrant/cassis with a sweet herbal characters. Well balanced acidity and careful oak integration creating a seamless wine with a lingering finish. 

Food Pairing:

Beef Cheeks in Cabernet jus, with potato and parsnip mash. 

Oak:

French