Wine Making Notes:

Our vintage started two weeks early, this was due to the warm summer season leading up to vintage and these conditions carried on through the ripening stages. Only the most balanced fruit from various sites across the Margaret River wine region make the cut for this blend. Our parcels are usually machine picked during the night, at the peak of their fruit and tannin ripeness. 

Each parcel of Cabernet Sauvignon was fermented separately, some in open fermenters, some in closed top fermenters, with daily tastings to tailor the best round but structured extraction. Batches remain on skins as much as needed post primary fermentation and are then pressed and matured in French and Hungarian oak for 15 months before the barrels and batches are individually selected and blended together for bottling.

Allergens:

Sulphites.

Alc %:

14.5%

Nose:

A fragrant bouquet of violets and blackcurrant with a bay leaf note.

Palate:

Subtle and defined palate of black cherry and cassis with olive tapenade notes. An elegant structure of firm and finely grained tannins providing excellent length.

Food Pairing:

Pan fried Scotch fillet with rosemary and smoked garlic butter.

Oak:

French and Hungarian Oak.