| Cabernet Sauvignon (90%), Malbec (6%), Petit Verdot (4%) カベルネ・ソーヴィニヨン、マルベック、プチ・ヴェルド |
深みのある鮮やかな赤紫色。クラシックなブラックベリーのカベルネのアロマ、甘くピュアな味わい、力強い果実味としっかりとしたタンニンがバックボーンとなり優雅に熟成していきます。 Deep and bright purple-red colour, classic blackberry cabernet aromas, sweet and pure, the palate backing up with intense fruit and firm tannins contributing a solid backbone that will ensure it ages gracefully. While a mite straightforward now, it will build complexity with some cellar time. |
Viticulture
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Cabernet Sauvignon (90%), Malbec (6%), Petit Verdot (4%)
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2021
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Margaret River
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We had a great summer leading up to vintage, although a rain event about a week or so before the start of harvest lead to some unusually humid conditions (for Margaret River at least). Careful fruit selection in some vineyards was required as a result of the humidity, despite experiencing good weather during the white harvest. The end of the whites saw a bit more rain, which was then followed by fine weather for the rest of March setting up the Cabernets nicely. In summary 2021 was a more challenging season than usual, however the extra work in the vineyard ultimately paid dividends with some wonderfully elegant wines being produced as a result. Fruit for this wine was predominantly sourced from the Margaret River subregions of Wilyabrup (40%) and Wallcliffe (44%). Of this Wallcliffe fruit, 39% is from our Xanadu & Stevens Road vineyards. This is augmented along with fruit from the Treeton subregion (8%), and a portion from a vineyard in Yallingup (8%).
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Tasting Notes
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Deep red with ruby hues.
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The wine displays vibrant, characteristic Cabernet aromas of cassis, mulberries, and blue fruits entwined with hints of mocha, nori, and potpourri.
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Full-bodied yet refined, the generous palate offers a core of inky berry fruits; boysenberry, blackcurrants and Satsuma plums. Dense and well-structured, the palate is layered with these dark fleshy fruit characteristics and ripe tannins which culminate through to a persistent Cabernet finish.
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Winemaking
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14.00%
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750ml
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3.55
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Fruit was crushed/destemmed before predominantly small batch fermentation in a combination of static and open fermenters. Fermentation takes 7-8 days @ 24 – 26o C, during which the cap is managed using a combination of aerative pumping over as well as regular plunging by hand. After fermentation 20% of the components experienced a period of extended maceration on skins before a very gentle pressing. MLF takes place in a combination of tank and barrel. The wine was matured for 14 months in French oak (40% new barriques) before the blend was assembled prior to bottling.
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