The nose is initially dark and brooding but opening up with a red cherry and raspberry lift.
Savoury hints of bayleaf and thyme with a certain saltiness from the Southern Ocean. The
background expression of mocha and vanillin from selected Tronçais French oak barrels
integrates well with the bright fruit flavours.
Medium to full bodied in the mouth, with a persistence of flavour. This wine’s classic
powdery, brick dust tannins are supple and intense, providing a silky, linear transition from
the front to the back of the palate, finishing with a salivating acidity. This vintage with more
fruit from the vineyard’s younger block showing in the abundance of red fruit carrying
through on to the palate. Finely balanced and elegant with a beautiful, easy weight.
Reasonable winter rains led into favourable spring conditions with an absence of the violent
wet weather that can reduce fruitfulness. Summer was, again, long and mild, with very few
heat spikes and little rain. The marri trees had fantastic blossom (the best since 1994), that
lingered on and reduced bird pressure facilitating even ripening. As such, all grapes could be
picked with no disease and at perfect ripeness. Harvest timing was slightly earlier than
normal with all red fruit being harvested at optimum skin, seed and fruit ripeness
The two blocks of Cabernet Sauvignon that make the Suckfizzle are hand-picked and vinified
separately. A portion of each block remains on skins for an extended maceration period with
the remaining portions pressed to tank. The malolactic fermentation occurs in tank and on
Maturation occurs in a selection of French tonnellerie’s barriques for 24 months. The length of
time in oak is extended to ensure full integration of the oak and fruit tannins in the wine.
A classic beef carpaccio, with shaved Parmigiano Reggiano and a
drizzle of truffle oil.