Hand plunged in a small open top fermenter; a total of 20 days on skins to promote good extraction and structural development.
Ageing: Matured for 20 months in oak.
Barrels: French oak barrels, 50% new and 50% second use.
The wine offers bright blueberry, cassis, mulberry and violet lift combined with subtle hints of cedar, tobacco and roasting herbs. The palate senses blackberry, redcurrant and salted-plum flavours intermingled with red liquorice, cinnamon and a graphite-like minerality. The palate is long and balanced demonstrating great depth of fruit intensity, along with a fine-textured and well integrated tannin profile. Another fine Cabernet in a long lineage from the Estate.
Cellaring Potential: 12-15 years
Serving Temperature: 15-18°C
Food Pairing: Aged cheddar, Pasta al Ragù and dry aged beef.