Aromatic and lifted. Dark blackcurrant overlaid with crushed berries and summer pudding,
nuances of brick dust, anise, and bay leaf with sweet mocha oak – layered and enticing.
Medium to full bodied with fine, powdery tannins with just the right amount of grip. The
flavours are dark and brooding crammed with savoury nuances such as truffle, overlying the
base line of blackcurrant, blackberries and Chinese five spice. Toasty oak is unobtrusive and
melds into the palate which has great breadth and depth. The wine effortlessly combines
both power and finesse, and the finish is incredibly long.
A dry and warm Spring/Summer and an Autumn harvest period of continued warmth
presented near perfect vintage conditions.
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.
Vivid garnet with great depth of hue, clear and bright.
Lamb noisettes with thyme and black olives.