Enticing fragrance of ripe black fruits, mulberry and black cherry, woven with essence
of blackberry and melded with seductive nuances of fine oak maturation.


An outstanding, complex combination of fine concentrated black forest fruit flavours
gently caresses the mouth. The ripe fruits and tannins balance with the fruit acids in perfect
harmony with the hint of new oak spice. A wine seemingly gentle but full of concentrated power
that lingers for minutes and leaves a rich, juicy, dry mouthfeel. This wine is an expression of the very best Cabernet fruit grown on the Churchview Estate each vintage. It is an outstanding exam-
ple of Margaret River Cabernet at the highest level of quality.

Growing Conditions

The Cabernet fruit for this wine comes from two separate blocks, our oldest block that is on top
of a rocky ridge with soils made up of gravel over deep clays; and the new block with a north
facing aspect. Block 32, the old block, brings structure and definition. The new “Ray’s” block,
brings the depth and weight of the fruit. Careful additions of organic inputs such as compost and
fish emulsions encourage enough growth to fully ripen the fruit. Vintage 2018 was one of the
greatest on record. The few very hot days allowed fruit to achieve excellent flavours with good
balance of acidity. The reds are robust and powerful with great depth of colour, sweet, rich
tannins and ripe, full flavours.


After harvest, the fruit is gently transferred into a static red fermentation vessel, along with a
Bordeaux yeast isolate, ready for fermentation. The fruit is left for 24-48 hours for a short, cold
maceration before we begin pump overs, and if required some manual juice drain off. The pump
overs are conducted twice a day for 14 days, then only once a day for 14 days. At the completion
of the 28 days, the red must is tasted daily and then pressed into a stainless stell vessel for malo
lactic fermentation to occur. All the new French oak barriques are filled at this stage for malo
lactic fermentation to occur in oak. This batch is kept separate from the stainless portion for the
whole maturation period. At the completion of malo lactic fermentation, the remaining wine is
transferred into 1-2 year old French oak barriques for a 16 month maturation. After 4 months,
the barrels are assessed for quality, and initial barrel selection is made for the first rack and
return. At the completion of the 16 months, the barrels are then assessed for quality, and rated
A, B or C, with A generally being used for The Bartondale. The two BEST barrels from The
Bartondale selection were set aside for maturation for an additional 6 months on oak.


22 months on Oak


Deep red core.