Nose
Medium intensity, aromas of blackberry, earth & dried herbs finishing with coffee, vanilla & toasted oak characters.
Palate
Soft vanilla & luscious forest fruits give way to a savoury, meaty weight and a cocoa, coffee-like finish with lovely tannins coating the palate.
Growing Conditions
A winter of abundant rains ensured the soil profile was adequately replenished for the growing season ahead. Warm and dry to hot conditions prevailed from spring, through the summer and autumn. An added bonus to the benign harvest conditions was the explosion of native blossom which sated the otherwise grape-loving, resident bird population 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.
Winemaking
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.
Appearance
Deep ruby red.
Food Pairing
Charred beef burger with gruyere cheese & mushroom sauce.
