Offering a classic Cabernet nose of red and black currants alongside leafy notes and cedary oak. Complex and with great fruit intensity, the palate shows great length and balance. Ripe tannins are delicately layered, with the finish long and focused. A great accompaniment to richer dishes, marvellous alongside an eye fillet of aged Kyneton Black Angus beef.
Awards and Accolades
92 Points - James Halliday, Australian Wine Companion "Stern and sturdy. Blackcurrant, dark chocolate and mint flavours come rushing out the gates before the mood swiftly changes as tannin, wearing a fierce face, enters the room. It will live a long time but the question of balance will always hover over it."
92+ Points - Campbell Mattinson, Wine Front "The fruit is beautiful. So too the integration of smoky oak. It feels classy. It shows mint/gum leaf in healthy measure and there is no question over either its weight or volume. An excellent BMI, you could say. Which brings us to tannin: there’s a smashing of it. This is so often a good/wonderful thing but the lingering feeling for me was that there’s too much; it’s out of balance, just slightly but enough for it to pull you up. How this wine responds to extra time in bottle will be very interesting; it could well be a bolter. An argument for a ++ sign."
From the Winery
Beautiful warm growing season with excellent soil moisture levels throughout- great conditions for our Cabernet Sauvignon. Hand harvesting commenced in mid March and concluded at the end of the first week in April to ensure that fruit was harvested in optimal condition. Cropping levels were kept to 1.5 tonnes per acre to encourage flavour and intensity in the berries.
The Estate Cabernet was destemmed into open vats and stainless tanks for fermentation. After ferment a portion was held for extended maceration. The wine was matured for 18 months in 40% new French barriques.
