Winemaking

After crushing and destemming the must was cold soaked on the skin for approximately 72 hours before being fermented on skins for a further 6 days in a static fermenter at 24 – 27 °C. The wine was then pressed off to another stainless steel vessel. Malolactic fermentation was completed shortly after the alcoholic fermentation and the wine was racked into brand new and 1 year old small French oak casks for 14 months maturation. The wine was then stabilised, fined and filtered for bottling.

Blend

Cabernet Sauvignon | Shiraz | Barbera | Cabernet Franc | Malbec

Tasting Notes

This modern blend is inspired by the wines of the old world and is a rich full bodied expression of black and blue fruits, cedary oak and fine supple tannin. Approachable young, however, this will reward careful cellaring over the next 5-8 years.

Accolades

2021 Limited Release BDX
  -  95 points, James Halliday | 2023 Wine Companion