This classic, handcrafted cabernet is made from low yielding, dry grown Margaret River fruit.
The Cabernet fruit was hand harvested and crushed into open fermenters where it underwent a two day cold soak before primary fermentation. The wine was inoculated for and achieved secondary (malolactic) fermentation. The wine was matured in 20% new and 80% one year old French oak barriques for 24 months.
Colour: Black-red with brilliant hue.
Bouquet: Lifted herbaceous aromas coupled with briar patch fruits and hints of new leather.
Palate: A sweet mid palate of ripe black fruits is matched with velvety tannins to create a elegant wine with depth and complexity.
Cellaring: Consume between 2007 and 2017.