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 vibrant freshness to shine through. A true representation of a Margaret River Cabernet Sauvignon.
Drinking beautifully now, or keep for up to six years from vintage.Download Tasting Notes
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.
The grapes were handpicked from vineyards that achieved the ideal varietal flavours. Pressed straight into the barrel with cloudy juice being added to obtain the perfect texture. This wine was 100% wild fermented with no malolactic fermentation occurring. Barrels were regularly stirred throughout to ensure complexity. Once blended, the wine was left on yeast lees in tank for a six to eight-month period before being bottled.
Slow cooked beef stew.
Fine-tannined and easy red with blackberries, blackcurrants and hints of black licorice. Medium body. Delicious finish. Shows finesse and focus.91