Nose
Typically lifted and aromatic, the fruit characters are bright and charming ‐ ripe blackcurrant
and cassis with hints of red berries and a suggestion of bay leaf and cocoa, complemented by
spicy cedary oak. Enormously appealing.
Palate
Medium to full‐bodied with fine‐grained tannins and great poise. The core of ripe berry and
damson flavours is intense and has a distinctly savoury twist of soy and bay leaf, gently
seasoned with stylish integrated oak, finished with balanced fine acidity. A wine of great
elegance, structure and purity, displaying impressive length and depth of flavour.
Growing Conditions
A wet and warm spring extended well into December and made for a late start to a gentle
summer. These wet conditions coincided with flowering and contributed to poor fruit set
and consequent low yields in most varieties. The vintage finished in warm and dry autumn
conditions that proved near perfect for ripening. The resulting red wines show powerful and
focused fruit with ample ripe tannins. These are classic Margaret River reds that will stand as
benchmarks for many years to come
Winemaking
All the individual vineyards that contribute to this Cabernet Sauvignon Merlot are vinified
separately. After fermentation on skins the malolactic fermentation is conducted both in
tank and in barrel prior to barrel maturation. Maturation occurs in our favourite French
tonnellerie’s barriques for 24 months (30% new oak). 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 vintage and release is 4 to 6 months after bottling.
Appearance
Brilliant deep red, with a purple hue, clear and bright.
Food Pairing
Roast leg of Spring Lamb with herbs and garlic
