Aroma
Lifted red fruit aromas of raspberry and cherry with a lovely fresh violet
lift.
Maturation
10 months in French oak barriques 30% new
Appearance
Bright and vibrant, medium-dark red colour with purple tints.
Palate
Crunchy red berry fruits create a lovely wine with upfront fruit sweetness.
The cooler vintage conditions allowed for beautiful, bright natural acidity,
adding tension and intensity to the primary fruitiness and chewy tannin
profile, all balanced by a smooth, slippery acidity. Lovely undertones of
dry herbs like thyme and bay leaf enhance the fruit forward style, staying
true to a classic Margaret River Cabernet Sauvignon.
Vinification
Three Cabernet Sauvignon components from our Woolston, Carbunup
River, and Yallingup vineyards were destemmed into separate static
tanks. All tanks were inoculated with a Bordeaux yeast strain, with some
parcels undergoing a cold soak before fermentation commenced. Each
tank was pumped over as needed to achieve the optimal balance of
extraction and fruit expression. The wines were fermented on skins for
seven to ten days at a maximum temperature of 24°C and pressed off
before reaching dryness. Post malolactic fermentation, the wine was
racked to barrel, with the majority maturing for ten months in 10% new
French oak barriques, while the remainder matured in stainless steel. The
final wine showcases fresh, varietal Cabernet Sauvignon characteristics.
Cellaring Potential
5 years
Vintage Notes
After a relatively cold and long winter with solid rainfall and a late start
to the growing season—followed by a later-than-average bud burst—the
cool, wet weather extended into early spring. Fortunately, most varieties
experienced strong fruit set, resulting in beautifully balanced yields. Mild
and dry conditions continued into the beginning of the red harvest, and
despite the later-than-usual vintage, early-ripening reds were harvested
in excellent condition. Early April brought some minor rainfall; however,
favourable autumnal weather soon followed. Cabernet Sauvignon
benefited from an extended ripening period, allowing tannins to mature
and flavours to develop before the traditional practice of picking before
ANZAC Day took place. A significant rain event occurred on the 23rd and
24th of April, but fortunately, all picking had been completed, and the
fruit was safely in the winery. One notable challenge throughout the
harvest was the complete lack of Marri blossom, which led to increased
bird pressure on the vineyards, making netting essential.
Winemakers Comments