The fragrance is typical that of Margaret River, where there is an abundance of
black fruit, mineral and dried herbs.
A very powerful rich wine with dark berries, dust with purity and clarity. Red wet earth, black cherries, mulberry and
subtle oak – all contribute to this complex wine. The tannins are soft, long and complex on your palate.
Winter/Spring rainfall was less than average, winds and hail damage late October cumulatively resulted in
significant crop losses. January/February were both hot and dry allowing for picking right into late March.
The fruit was hand harvested and transported to the winery where it was cooled overnight and hand sorted to
the tank the following day. Maceration lasted for 6 weeks with minimal pump overs and temperatures ranging for 12-27C. The
wine was pressed to tank and allowed to settle for 7 days prior to oak maturation. A range of coopers were used in the wine’s
development - with an emphasis on Julpies and Troncais selections with 36 months seasoning and very light toasting. Malolactic
fermentation was carried out in oak. The wine was racked off lees and matured in oak for 10 months with minimal SO2, at low
Rack of Veal with creamy polenta.