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