A potpourri of scents greet the nose – perfume, cherry, rose-water, eastern spices, dark choco- late and mocha, toasty blackcurrant – aromas of freshly baked bread, warm cherry pie, spicy plum pudding and a background of forest floor fruits. Seamless oak melds with red/blue fruits – boysenberry, blueberry, satsuma plum.


The palate begins delicately with soft spicy red- fruits and blackcurrant, but builds in momentum revealing an array of ripe berries, sweet cherry, juicy plum. Gentle acidity builds to the back pal- ate showing just enough crunch and firmness. The tannins are fine-grained and satiny, leaving you wanting more.


March 28th & April 3rd, 2018


Unfiltered, unfined, September 2019


Sourced from two old Cabernet blocks in the heart of Wilyabrup subregion. Both parcels hand- picked and de-stemmed before wild ferment in open bins and a whole bunch portion in am- phorae. Basket–pressed to new and aged French oak (20% new), and matured for 16 months. Bottling unfined, unfiltered. Undoubtedly Margaret River Cabernet, yet with the light touch and elegant rawness/freshness of lo-fi winemaking.


16 months in French oak (20% new)

Food Pairing

Drink with rich/rare red meats, hearty stews, tomato-based pasta and pizza.