Nose

Pure Margaret River Cabernet – ripe redcurrant with a touch of cassis and mulberry overlaid by leafy, violet aromas and dusty notes of cedar and savoury roasted spices.

Palate

Pure Margaret River Cabernet – ripe redcurrant with a touch of cassis and mulberry overlaid by leafy, violet aromas and dusty notes of cedar and savoury roasted spices.

Harvest

A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than ten years.

Winemaking

Hand-picked exclusively from our Wilyabrup vineyards. Pre-ferment cold soak maceration for five days followed by simplistic winemaking to ensure the fruit sings. Cool, even ten-day ferment with no post-ferment extended maceration required for the 2017 wine. All pressings returned back into the free-run, due to the cooler vintage, then direct to 300L French Hogshead barrels (20% new, balance one- and two-year old) for malolactic fermentation and maturation. Matured for 11 months to retain perfume and the structure.

Appearance

Deep red with a vibrant purple, red rim.

Food Pairing

Chargrilled hogget backstrap with mint sauce.