Cabernet Sauvignon from the estate was hand-picked, crushed and de-stemmed to open fermenters on the 13th of March 2021. The indigenous ferment produced a strong cap within 36 hours and the ferment was gently plunged for a period of 8 days until dry. The ferment was also co-inoculated with malolactic bacteria, and both ferments were completed at the same time. The wine was pressed off into a combination of new (25%) and seasoned French oak and matured for a period of 14 months. Small amounts of Petit Verdot and Cabernet Franc were blended in prior to bottling in August 2022.
The bouquet is bright and fresh, redolent with blackberry briar and mulberry, wreathed in a soft waft of cigar smoke. On the palate, the blackberries and mulberries are showered with a wash of red currants and olive tapenade – with hints of dried oregano, pencil shavings and cedar box. A lighter, extremely moreish, Cabernet from the Wilyabrup region!
Best Drinking: Now – 8 years.
Food Pairing: Roasted lamb with thyme and rosemary or venison with wild mushrooms.
Total Acidity: 6.3 g/L