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Brimming with violets, cassis, blackberries and tomato bush. Flavours extend tolicorice, tapenade with an iodine note that’s pleasing and the cedary oak addingto the equation.
COLOUR Dense, dark red.NOSE Blackberry, cassis and blackcurrants, interwoven with bay leaf, darkchocolate and coffee.PALATE Structured, powerful and balanced. A juicy forward mouthfeelleading into a fine, long finish. .CELLAR Will improve over the next 5 years, and continue to drink well to2030 and beyond.
How was it made?
WINE MAKING VARIETAL COMPOSITION 100% Cabernet Sauvignon ALCOHOL 14.0% PH 3.60 FERMENTATION METHOD 6 tonne open fermenters SKIN CONTACT 10-30 days BARREL ORIGIN 225L French barriques BARREL AGE 20% new, 80% 1-4 years TIME IN BARREL 18 months YEAST TYPE BDX MLF 100%
VITICULTURE REGION Yarra Valley DATE OF HARVEST Late March 2018 VINE AGE Average 25 years YIELD 3 tonnes/acre METHOD Machine picked CLONE Reynella, SA125 SOIL TYPE Loam over mudstone clay CULTIVATION PRACTICES VSP
Brimming with violets, cassis, blackberries and tomato bush. Flavours extend tolicorice, tapenade with an iodine note that’s pleasing and the cedary oak addingto the equation.