Nose
Distinctly Margaret River; driven by pure Cabernet Sauvignon aromas of blackberry, plum, bay leaf and a touch of black olive.
Palate
The Merlot fruit, and a small splash of Malbec, add texture, balance, length and a luxurious fragrance to create a seamless, uniquely Margaret River red.
Harvest
The 2018 vintage was an extraordinary one in Margaret River, with wet winter months followed by a warm spring to promote budburst and a dry early summer perfect for fruit set. Isolated heavy rain then swelled the fruit, with a beautiful late summer of warm days and cool nights; ideal conditions for accentuating the flavour, ripeness and acid balance of the grapes.
Winemaking
Pre-ferment cold soak maceration for three days on the Cabernet Sauvignon and five days for the other varieties. The Merlot, Cabernet Franc and Malbec all fermented in open-top fermenters. Ten-day ferment for the Cabernet Sauvignon and Malbec, and seven days for the Merlot and Cabernet Franc. 100% French oak used across the board with 15% new. 500L puncheons used for the Merlot and Cabernet Franc (both matured for 12 months) and 300L hogsheads for the Malbec and Cabernet Sauvignon (both matured for 15 months). Highest proportions of Cabernet Franc and Malbec ever used in this blend due to the vintage and to achieve house style.
Appearance
Rich purple-red with a vibrant purple rim.
Food Pairing
Rosemary-infused lamb shank casserole with soft polenta.
