22 months – 15% new, 85% three and four year old French oak barriques
Medium – deep red with a red – purple hue.
Bright and fragrant with red and dark fruit characters jumping out of the glass. There is currant, blackberry, plum and boysenberry with bayleaf, lavender and a slight wet earth note.
Medium bodied with silky tannins. The palate is full of red berries, blackberry, currant, dark chocolate and underlying toasty oak. A firm palate that still retains a seductive texture that invites you back for more.
Traditional roast lamb with rosemary
Drinking well now but will develop further in the bottle through until 2022.
The fruit was sourced from the Redland Valley which is situated in the Yallingup sub region of northern Margaret River. Meticulous management of bud numbers and shoot thinning ensure a balanced canopy to ripen the crop. The vines grow in the well regarded rich, red, gravelly loam soils found in the Redland Valley and are allowed to reach full ripeness before harvesting. The 2015 vintage was a very low cropping year due to unfavourable conditions during the flowering and fruit set period. A mild growing season followed with minimal heat spikes. Some cooler and wet weather in March extended the growing season of the red grapes with our Redland Valley Cabernet blocks harvested between the 24th and 31st of March.
The fruit was harvested in the morning, delivered to the winery and was processed straight away on receival. Fermentation was controlled at 25-29 degrees Celsius in our small open fermenters with heading down boards. Extraction was achieved by daily draining of the wine away from the skins and returning back over the top, with fermentation and maceration times varying from 7 to 30 days. The wine was then pressed to a blend of new and older French oak barriques to complete malo – lactic fermentation.
Storage / Bottling
Maturation lasted 22 months before the wine was bottled. Bottled under screw cap to ensure the wine retains its varietal and regional integrity for longer.