Blend

87.50% Petit Verdot; 12.50% Cabernet Franc

Vineyard

Clairault Vineyard, Wilyabrup

Winemaking Note

The fruit is de-stemmed and then very gently crushed, so that each berry is just split. Our objective is that the yeasts can access the sugars in the fruit, without creating fine solids during the crushing.  Our fermentation regime is different from all other reds, as the Petit Verdot tannins can be powerful. The Petit Verdot enjoys gentle pump-overs and gentle treatment. This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. This technique results in high-toned red fruits and soft tannins. The wine was aged in one year old French oak for 14 months before the wine was removed from barrels, clarified and bottled.

Vintage Conditions

The 2016 to 2017 vintage enjoyed accumulated warmth up until the new year. January temperatures were similar to historical data for the area, in contrast, February and March were a fraction cooler. Those who risked all by waiting for the Indian Summer were rewarded with tannin ripeness and the retention of the most beautiful fruit perfumes at relatively low sugar levels.

Aroma

Lifted tones of red cherries, cassis and plum blossom.

Palate

Enters supple and generous with a firm black fruit core and French oak structure. Finishes pure and clean with lingering hints of cedar, cracked allspice and blueberries.

Cellaring

Up to 10 years, however we enjoy it for freshness now.

Alcohol

14%