Machine harvested, crushed and chilled to tanker in McLaren Vale. Vinomatic fermentation in the Hunter. Not overly rotated, as soft tannins are required. Oak maturation in French and American barriques. The Margaret River component was sent to the Hunter Valley post fermentation.
It is with great excitement to be able to bring Margaret River Cabernet Sauvignon back to this blend, representing 13%. The fruit is from the north end of the Margaret River wine region around the Yallingup area.
A very dry winter of 2015 had similarities to 2007 with less than 50% rainfall received. The dry weather and heat continued through to early 2016 and a surprisingly large crop was then reduced by a storm at the beginning of February. The Margaret River had yet another superb vintage. The blend for this wine is 65% Cabernet Sauvignon, 31% Merlot and 4% Shiraz.
Roast meats and strong cheese.
Drinking well now, a wine that will improve with further bottle age.