It was another fine season in Margret River, starting with above-average rainfall in winter to set up good ground moisture and healthy vines. The latter part of spring was warm, dry and calm, with no dramatic temperature spikes or dips, allowing flowering and fruit set to proceed unhampered. Even heavy rain events in December and January were well-timed to refresh the vineyard; both were followed by warm dry weather that mitigated disease pressure. It was somehow a warm, but mild season – warm enough for excellent slow ripening, with no severe heat spikes to damage fruit.
The fruit is from select vineyards in Wilyabrup in the heart of Margaret River wine region. The fruit was destemmed and crushed then fermented in closed fermenters with pumping over. The wine was matured for 18 months in a mix of tank and barrel. Its everything we've come to expect from a Margaret River Cabernet Sauvignon.
Beef Carpaccio, Lamb Shanks, Aged Cheddar