The nose shows subtle perfume of violets mixed with bramble berry, plum fruit while balanced & integrated oak adds mocha, spice and cedar notes


The palate is seamless and silky smooth with controlled concentration, fine grainy tannin and a long, long finely textured finish

Growing Conditions

Healthy spring rainfall helped vined development & being an unirrigated site, helped charge the soil. After a small rainfall event in January, plentiful sunshine, combined with no extremes of heat resulted in full flavour ripeness whilst preserving fragrance. A near perfect Cabernet vintage albeit low yielding


A single-vineyard wine sourced from our original dry grown Wilyabrup property which is sustainably farmed following organic principles. Hand-picked between 4th - 16th April 2009 between 13.5 - 14.5 Bé° & delivered to the winery in under an hour. Cabernet yielded only 3.3t/Ha


A blend of Cabernet Sauvignon 87%, Cabernet Franc 5.5%, Malbec 5%, & Petit Verdot 2.5% which were selectively picked, then sorted for optimum quality. Cold-soaked for five days, then pumped over for extraction & pressed off after a further 10 - 30 days on skins.


Matured for 18 months in French barriques of which 50% were new


Purple red in appearance

Food Pairing

Butterflied Leg of Lamb, Gratin Dauphinoise and Roasted Brussel Sprouts with Garlic