This wine displays intense aromas of blackcurrant, bay leaf, vanillin and leather.
The palate is vibrant with high fruit intensity of raspberries, cherries and fruit cake combined with subtle oak
influences of toast and vanillin.
Selected vineyard parcels sourced from the northern parts of the Margaret
River region were machine harvested, destemmed into static red
fermenters, and then inoculated for fermentation. The ferments were
routinely pumped over to extract flavour, colour and tannin. Following
pressing at dryness, the wine underwent malolactic fermentation, before
10 months of French oak maturation. The resultant wine parcels were then
blended, fined and bottled.
Brilliant, dark garnet with a dark red hue.