Winemaking - Selected Cabernet Sauvignon and Merlot parcels of fruit were chosen to complement each other for this wine, with Cabernet Sauvignon selected on the basis of structure and length, Merlot to give fruit weight and softness across the mid palate. Fermentation took place for between 10 – 14 days with temperatures ranging from 18 - 28˚C. During fermentation, regular assessment of colour and tannin extraction ensured parcels were soft and fruit driven in style. Maturation of selected batches of the wines in older French oak hogsheads for up to 12 months added approachability and softness to the wines prior to blending.

Vintage Conditions: Good winter rains were recorded across all grape growing regions throughout south eastern Australia during winter prior to the 2010 growing season. Ideal cool to mild weather was observed during early spring. This, together with excellent soil moisture profiles, promoted healthy vine canopy development. Warm to hot weather conditions were encountered early in the season across all viticultural regions, but this was followed by milder weather from early February through to late March as the harvest progressed. Thus, creating near-perfect conditions for ripening and producing sound fruit with bright, fresh varietal flavours, vibrant colours and rich yet soft tannins.

Colour: Vibrant red with purple hues

Bouquet: Ripe plum and cassis with spicy undertones of clove and mint.

Palate: Fresh red berries with plum and blackcurrant, layered with toasted oak. Cabernet Sauvignon provides palate structure and finesse, whilst Merlot balances the wine with soft velvety tannins.

Grape Variety: 65% Cabernet Sauvignon, 35% Merlot

Growing Area: South Eastern Australia.

Maturation: Maturation of selected batches of wines in French Oak Hogsheads

Food Matches: Braised meat dishes such as lamb shanks or chicken coq au vin