Nose
The nose is concentrated and powerful with an
abundance of rich dark fruits of cherries, plums, blueberries and cassis enhanced by complementary cedary, spicy, vanillin oak
Palate
The palate echoes these same rich, ripe fruits, restrained in exuberance by fine mouth-filling tannins which lead to a delightfully persistent finish.
Growing Conditions
A standout year for Cabernet. A warm spring & summer preceded a long, dry autumn which with no disease pressure resulted in mild, even conditions that allowed us to achieve complete flavour & tannin ripeness, balance & intensity. The coolness later in the vintage preserved vibrancy in the fruit
Harvest
A single-vineyard wine sourced from our original dry grown Wilyabrup property which is sustainably farmed following organic principles. Hand-picked between 22nd - 31st March 2008 between 12.9 - 14.0 Bé° & delivered to the winery in under an hour
Winemaking
A blend of Cabernet Sauvignon 91%, Cabernet Franc 5%, Malbec 2.5%, & Petit Verdot 1.5% which were selectively picked, then sorted for optimum quality. Cold-soaked for four days, then put in a mix of hand-plunged open fermenters & pumped-over closed fermenters. Fermentation was both natural & inoculated. Time on skins varied from 14 to 21 days.
Aging
Matured for 18 months in French barriques of which 50% were new
Appearance
Dense deep red
Food Pairing
Lamb Tenderloins with Eschalots & Salsa Verde
