Our best parcel of cabernet is hand-picked, then destemmed into open fermenters and gently plunged on skins for two months, prior to barrelling down for eighteen months. A refined and elegant wine with cassis, leather, forest fruits and graphite notes. It has wonderful line and lenght with fine tannins. This wine offers excellent cellaring potential. VINEYARDS The Wilyabrup sub-region of Margaret River is used for its consistency in producing rich fruit flavours, providing subtle and elegant aromatics and fine tannins. SEASON Leading into 2022 we saw a cold wet winter, followed by a cool spring which resulted in good flowering and fruit set. The back end of the year warmed up and we then saw consistently warm, dry conditions which resulted in great vine growth and berry development. The fruit harvested showed beautiful flavour, balance and ripeness. Harvest Date Analysis Bottling Date March/April 2022 Alcohol 14.5 %TA 5.8 g/lpH 3.6 November 2024 WINEMAKING Hand-picked fruit is crushed and destemmed to Static Fermenters. Ferments are maintained at cool temperatures with minimal pump overs, to ensure delicate extraction of flavours and colour. The wine is on skins for up to one month and then pressed off to a mix of French oak barrels - forty percent in new and the remainder into second and third use oak for eighteen months barrel maturation. Closure Cellaring Screwcap 10 years+ TASTING NOTES Our best parcels of cabernet are hand-picked, then destemmed into open fermenters and gently plunged on skins for two months, prior to barreling down for eighteen months. A refined and elegant wine with cassis, leather, forest fruits and graphite notes. It has wonderful line and length with fine tannins. This wine offers excellent cellaring potential. View detailed tasting notes here
