De-stemmed but not crushed for maximum whole berry inclusion. The must is then chilled and cold soaked for 2-5 days and fermented using traditional techniques. Pressed, settled and racked off lees for malo-lactic fermentation and maturing in older oak barrels for texture and softening
- WA - Other Western Australian
- Western Australia
Vivid, full crimson-purple; the best Debut red wine from '12; the bouquet is fragrant, heralding a sure-footed, medium-bodied palate, bright fruits woven in a tapestry with more savoury, earthy characters, cabernet in overall control, especially through its positive tannin structure. Rating 93 – Drink by 2020, James Halliday, Australian Wine Companion (JAN/2014)
Winery Tasting Notes
Classic Margaret river nose of cassis, mulberries and capsicum.
Fermentation and development in French and American oak, gives this wine a delicious mouthful of sweet fruit with notes of chocolate, cedar and plums.
This wine will compliment many food styles however try red meat dishes such as roast leg of lamb or penne with chunky tomato and pork sausage.