Elegant flavours of dark cherry and star anise are supported by sweet tannins, the typical line and length of this variety enhanced by a fine backbone of cedary mocha oak.
The best parcels of Margaret River Cabernet Sauvignon and the finest French oak were chosen to produce a wine with distinction.Selected from the Margaret River vineyard the grapes were crushed into static fermenters where the juice and skins underwent a cold soak.
During fermentation extraction of colour, flavour and tannin was achieved by "pumping over" regularly, allowing the fermenting juice to have maximum skin contact. Once optimum flavour and tannin profiles were achieved, the wine was drained and pressed to barrel. Malolactic fermentation and 18 months maturation took place in fine grain French and Hungarian oak barriques.