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.