Aromas of blackcurrant, anise and bay leaf with some lovely earthy notes lead to a palate layered with ripe dark berries, hints of cocoa, and a touch of cedar. The palate is elegant with fine tannins and persistent length. Aged in French oak for twelve months, this wine drinks beautifully now and will benefit from cellaring.

VINEYARDS

The Wilyabrup sub-region of Margaret River is used for its consistency in producing rich fruit flavours, providing subtle and elegant aromatics and fine tannins.

SEASON

Challenging weather conditions during the ripening period were overcome with lots of hard work and attention in the vineyards to ensure pristine fruit. The slow extended ripening period has delivered beautifully balances wines - light fresh white wines with great natural acidity.

WINEMAKING

A considerable number of parcels go into making our Cabernet Merlot blend. A number of picks occur starting in the northern areas of Margaret River and working our way south over a couple of months. Each parcel is machine harvested during the cool of the night and transferred to static fermenters for a controlled and cool primary fermentation. After primary ferment each parcel is carefully pressed off. These parcels are kept separate and sent to a mix of new, second and third use French barrels for secondary ferment and maturation for twelve months.

TASTING NOTES

This Cabernet Merlot is a harmonious blend of structure and elegance. Aromas of blackcurrant, anise and bay leaf with some lovely earthy notes lead to a palate layered with ripe dark berries, hints of cocoa, and a touch of cedar. Fine tannins and balanced acidity provide a smooth, lingering finish. Drink beautifully now and will benefit from cellaring

View detailed tasting notes here