Youthful and classic cabernet aromas of sweet mint, poached red fruits, savoury herbs and a touch of mocha and toasted oak.
A sweet core of wild berry and soft plum fruits bridled by fine, gravelly fruit tannins with French oak vanilla spice to finish.
Cabernet Sauvignon grapes are sourced from several select vineyard sites located in the Wilyabrup sub region and north to Wildwood Rd in an endeavour to capture ripe fruit flavours, the distinctive perfume and fine tannins of Margaret River Cabernet Sauvignon. The 2011 season: A warm and dry spring followed by a summer punctuated with perfectly timed rain events was otherwise low in humidity. The autumn harvest period was dry and protracted with vintage conditions best described as on the warm side of perfect. The resulting red wines show an abundant and bold array of varietal expressions, ripe tannins and bright.
The individual vineyard blocks that contribute to the Miamup Cabernet Sauvignon are vinified separately. After fermentation on skins the malolactic is conducted in tank prior to barrel maturation. Maturation occurs in our favourite French oak barriques for 15 months. The length of time in oak is important for the integration of the oak and fruit tannins in the wine. Bottling occurs in May of the second year, post the vintage and release is 6 months after bottling.
Deep ruby red.
Roast leg of lamb with sage and prosciutto.