Vineyard Region: Coonawarra, SA

Vineyard Conditions: Following a dry winter, early spring rains resulted in excellent budburst, good vine health and good fruit development. Dry conditions followed throughout the growing season, with cool February temperatures. March saw some very hot weather conditions which hastened fruit maturity across all red varieties. Most reds were picked between mid March and early April producing intense wines with great colour, rich ripe flavours and fine tannins.

Grape Variety: Cabernet Sauvignon

Vinification & Maturation: Fermented on skins for seven days in headed down stainless steel fermenters and pumped over twice a day to ensure maximum extraction of colour and flavour. The wine was then pressed off and pumped to new and used French, American and Hungarian oak barrels to complete primary and malolactic fermentation (MLF). A portion of the blend (20 percent) underwent extended maceration on skins in the fermenters for a period of six weeks prior to being transferred to oak for maturation. On completion of primary and malolactic fermentation the wines were racked off lees and the wine transferred back to wood for a further 18 months barrel maturation with one more racking during this period to aid in wine development.

Colour: Intense deep crimson red.

Aroma: Vibrant and perfumed displaying varietal fruit aromas of blackcurrant, blackberry and black olive, with vanilla, cedar and spicy notes.

Palate: Rich and complex displaying juicy sweet dark berry fruits with spicy and toasty flavours from barrel maturation. The wine has a long lingering finish with a fine silky tannin structure

Chef Peter Howard’s Food Suggestions: Chargrilled pork loin chop and blackberry red wine jus; Beef and oyster pie, potato garlic mash

2011 Sydney International Wine Comp, Best Fuller Bodied red - Trophy and Gold

2009 Brisbane Wine Show, Class 16 - Gold 

2010 Royal Adelaide Wine Show, Class 23 - Gold