Deep purple with a vibrant ruby rim.
Intensely varietal with mulberry and plum notes with a lifted white pepper and a lovely savoury earthiness.
The palate is soft and silken, with ripe plummy fruits and a fresh, richly flavoured finish.
Peak drinking 2016 to 2018.Download Tasting Notes
A very distinct vintage yet again for Western Australia! The dry, warm Spring and Summer meant it was tracking early but a tropical rain event in late January pushed back harvest dates slightly; the reds very much appreciated this rainfall and although we thought the whites may suffer berry split and subsequent high disease pressure, the hard work from our Vineyard Managers coupled with the warm, dry conditions in all areas excluding the eastern edge of the Great Southern, and fresh daily breezes resulted in no issues; another 'lucky' vintage in Western Australia!Just after Easter (late March) the tail end of a weak tropical system moved through which saw a small rain event - most reds were picked by this date with the rain being a great little freshener for the older Cabernet vines that still had fruit on them.Our whites have lovely aromatics, perfume and length of flavour and the reds, especially Cabernet Sauvignon, look exceptional with higher yields than in 2015 meaning better vine balance and rate of ripening, smaller bunches and some of the smallest berry size seen for many years.
The fruit for this Shiraz is grown on vineyard sites that are renowned for producing Western Australia’s most distinct Shiraz wines from the Great Southern (80%) and Geographe (10%) wine regions. The resultant batches have been carefully blended to produce a single outstanding wine that shows layers of flavours and characters with the potential to bottle age. At harvest, each parcel was picked separately and de-stemmed only (no crushing) and fermented using a yeast strain selected to enhance the spicy varietal characters of Shiraz. The ferment was conducted at 22-26°C to further encourage aromatic retention and to maximise colour intensity by controlling the rate of fermentation. Once each ferment reached 0-2 Baume, it was pressed off skins to separate tanks to complete fermentation. The pressings were returned into the free-run to provide structure and body to the end wine. Once dry, each parcel of wine was then racked and matured on 12% new French oak for 10 months before being tasted and assessed for inclusion into the final blend. Once blended, the wine was filtered only once prior to bottling. There was no fining undertaken.
Western Australia 100%
Cabernet Sauvignon 9%
Pizza or BBQ steak.