Wednesday, October 17, 2007


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.

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