Lifted & aromatic showing red & black currants, red cherry, raspberry, & bay leaf complemented by oak derived cedar, vanilla & spice notes


Medium-bodied & supple, juicy yet firmly textured. Mulberries, black currants & spice, with tobacco & olive savoury complexity, seamless oak & very fine tanninsWinemaking

Growing Conditions

The season was preceded by excellent rainfall in 2013, ceasing in December. Abundant Marri blossom & almost constant breeze negated bird & disease pressure. Ideal diurnal conditions, with mild daytime temperatures & cool nights meant that red varieties were able to achieve perfect physiological ripeness, manifested as concentrated flavours, softened tannins, & bright acidity


Cabernet Sauvignon (88%), Cabernet Franc (5%), Malbec (6%), Petit Verdot (1%), selectively hand-picked in small batches from the property on 25th March 2014 at 13.7° Bé. The Karridale vineyard is sustainably famed following organic principles


The fruit underwent a four-day cold soak, & was hand-plunged, spending up to 35 days on skins according to variety. MLF in barrel,


Maturation of 18 months in French barriques (of which 42% were new). This was followed by barrel selection, blending & bottling


Deep red/purple

Food Pairing

Grilled lamb chops in Bordelaise sauce