Vibrant aromas of violets, fresh blackcurrant, dried herbs and cocoa. The palate is powerful and luscious loaded red berry fruits, balanced and supple yet structured from the fine tannins and supporting oak. This wine will age beautifully over the next 6-9 years.
Tasting notes (PDF download)
2018, 2017,2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008
The 2018 was as close to perfect as we have ever seen in Western Australia. Good winter rains and mild early Spring weather allowed the vines to establish healthy canopies and well-balanced fruit loads. The mild/sunny weather continued with little in the way of extremes allowing for minimal disease pressure and even ripening and flavour development. A near-perfect Autumn
enabled picking to occur at optimum flavour and sugar development. We are expecting great things from this vintage.
The fruit underwent pre-fermentation cold soaking for five days followed by a clean, warm (25-30°C) ferment. Maceration was via twice daily pump-overs (using specialised gentle tannin extraction method) with 3 x rack-returns during ferment. Yeast strains used were RX60 and F15. Total time on skins for various ferments was between 15-23 days to allow for maximum fruit retention and balanced tannin development. The wine was aged in 2 and 3 year old French Oak barriques.
Residual Sugar: <2g/L
Date picked: 7th April (Cabernet)
Date picked: 12th Mar (Merlot)
Date picked: 18th April (Malbec)