Nose
A classic Margaret River Cabernet Sauvignon. Ripe plums, blackcurrant and dark fruits
dominate the nose. In time the aroma reveals a touch of sweet spice and an earthy character
acknowledging the fertile soils in which the vines are grown. A touch of Australian brush wood,
along with an underlying hint of vanilla adds more complexity this wine is seductive indeed.
Palate
The dark fruits sit evenly on the palate, whilst the dusty tannins dance around the edges.
The fruit carries these tannins into a long finish with the persistence of the fruit adding a great length
on the palate. The acidity keeps the wine fresh and alive and will help when enjoyed with food. The
earthy, smoky flavours give depth. A fine Cabernet with the potential for mid term cellaring 5-7 years.
However, with the knowledge that this wine would almost certainly not be cellared, we made the wine
fruit driven and approachable young. A few years away and the wine will develop into something
wonderful.
Growing Conditions
The Cabernet Sauvignon is all estate grown fruit and came from the block next to the big dam .
As with all our fruit, the vines are grown with strict organic principles in mind, in other words we do
not use toxic chemicals on the estate and we maintain healthy soils using microbiological strategies.
The purity in the fruit is expressed in the quality and flavour of the final product. The grapes are
harvested in the cool of the night using the selective harvester.
Winemaking
The grapes are partially crushed into a static red fermenter, and inoculated with a Bordeaux
yeast strain to encourage immediate fermentation. We add a small amount of oak to the red
fermentation for early oak integration and colour stability. The juice is pumped over the
skins 2-3 times a day for a week. Generally the Estate Range spends 7-10 days on skins for
colour stability and fine tannin expression. The wine is then pressed off the skins. malolactic
fermentation then takes place then the wine is racked off into French Oak where it will
mature for 8-10 months. The separate batches of wine are then tasted, blended and bottled.
There are no fining agents used in this wine and only very low levels of sulphur dioxide will be
added at the bottling stage.
Appearance
Dark red with a ruby hue.
