Vibrant & aromatic, suggestive of black fruits with hints of bay leaf, dark mint chocolate & violets


The palate is medium-bodied yet dense with leafy Cabernet, spicy cassis flavours, smooth, polished tannins & impressive lengthWinemaking

Growing Conditions

The season started with a long, wet winter; the cool conditions leading to the latest start to vintage for 11 years, but nevertheless, a plentiful & glorious crop. Rain at the end of March necessitated dropping bunches to remove diseased clusters & to allow the remaining fruit to achieve both flavour & sugar ripeness, but also to recover to their full intensity. Cabernet Sauvignon was a standout variety this year


A single-vineyard wine sourced from our original dry grown Wilyabrup property which is sustainably farmed following organic principles. Hand-picked & delivered to the winery in under an hour


A blend of Cabernet Sauvignon 51% (for structure and flavour), Malbec 22% (colour and richness), Merlot 16% (body and softness), Petit Verdot 7% (spice & boldness), & Cabernet Franc 4% (perfume and smoothness) 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. Time on skins varied from 14 to 21 days.


Matured for 18 months in French barriques of which 33% were new


Deep purple garnet

Food Pairing

BBQ Lamb Skewers