Blend

88% Cabernet Sauvignon; 11% Merlot; 1% Petit Verdot

Vineyard

Clairault Vineyard, Wilyabrup
Yallingup Protea Farm & Vineyard, Yallingup

Winemaking Note

The Cabernet Sauvignon portion of the blend is de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process. Our Merlot is crushed as to fully expose the delicate flesh and promote a more refined and elegant textural development. Our ferments are, by industry standards, cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops.
This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. The result is clean, pure fruit flavours, boasting supple yet powerful tannin. The wine was aged in French oak for 10 months bottling.

Vintage Conditions

After an unseasonable dry early Winter, late rains in August and September came to the rescue. Budburst commenced in early August and continued until late September. Significant rain events persisted through to mid-October, with conditions fining up through the flowering period enabling successful flowering and fruit set. Vine growth was excellent and excess vigour issues were dealt with by employing shoot thinning and vine de-legging practices, in a successful attempt to deter regrowth and crowding of fruit zone areas. Harvest began on the 27th January, in line with the earliest picking dates on record, trailing out until completion on the 13th April.

Aroma

Red fruits, cedar, cassis leaf and black cherries.

Palate

Red and black fruits, plum blossom and roasted coffee.

Cellaring

Up to 8 years, however we enjoy it for freshness now.

Alcohol

14%

Accolades

92/100 - James Halliday Wine Companion 2021
Silver - Melbourne International Wine Competition 2021