Fresh fragrant array of blackcurrant, mulberry, dark plum and concentrated forest fruits upfront with delicate clove and cedar spice aromas. Fine red berry and violets carry through with a subtle hint of mint which adds an extra layer of complexity.


Medium to full bodied wine with generous, well-integrated red berry and black currant fruit fill the palate followed by a succulent, fleshy but firm tannin structure. Juicy flavours persist endlessly with a hint of dark chocolate, mocha and savoury oak spice on the finish.

Growing Conditions

Our 2019 vintage season started with a long and very wet winter recharging the soils with moisture and providing the vines with all the building blocks for the growing season to come.
Seasonal conditions were largely cool and mild. Lower minimum and maximum temperatures allowed the ripening season to be extended and slower. This slower ripening allowed the red varieties to develop full flavour and the lack of heatwaves allowed our white fruit to retain their delicate aromatics. Our vineyard’s prime location in the heart of Wilyabrup with cooling sea-breezes helped to minimise disease pressure. All this combined has produced some wines we are really excited about for V19.


18th April 2019


The fruit was tenderly harvested from select rows from our best Cabernet Sauvignon block and processed into red fermenters where they are gently pumped over three times a day during fermentation to maximize colour extraction. When fermentation was complete, the wine was left on skins for an additional 7 days to develop some extra complexity before being transferred to a selection of fine French barriques and matured for 14 months. After maturation, only the wines from the best performing barrels are selected to make this blend.


14 months in new French Oak Barriques


Deep crimson red with a slight purple edge.