Brilliant, dark red in colour with a garnet red hue, this wine displays intense aromatics of red currant,
raspberry, fruit cake and bay leaf with subtle hints of coffee bean and vanillin derived from
French oak maturation.
Classic Margaret River characters of cassis, ripe plum and dried fruit flavours are complemented by hints of
dark chocolate. Structure, fine tannins and oak spice provide structure, complexity and length to the palate.
The fruit was hand-picked and hand sorted to ensure only the highest quality grapes were permitted into
the fermenter. Fermentation occurred in open-top fermenters with indigenous yeast for ten days,
then the wine was gently pressed off skins in a basket press, to complete alcoholic fermentation in stainless
steel tank. Following malolactic fermentation, the wine spent 13 months maturation in new and
seasoned French oak. This is a small volume wine that was handled separately throughout its life and
speaks of the region where the grapes are grown.