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.

Each parcel was fermented separately in open fermenters. Cabernet Sauvignon and Shiraz were fermented with a yeast strain, originally isolated from a vineyard in Bordeaux. After fermentation was complete, the wines were matured in French oak for a period of 15 months and the individual barrels were blended together, before final filtration

Alc %:

14%

Nose:

Vibrant Cabernet aromas of bay leaf and dried sage with a brown earth character supported by succulent black spicy fruit from the Shiraz. Floral notes of violet.

Palate:

Blue and blackberry with rich succulent plum fruit fills the palate with layered with black pepper and anise. Plush layers of supple fruit tannins provide excellent support.

Food Pairing:

Osso Bucco with gremolata and creamy mash.