Awards and Accolades

90 Points - James Halliday, Australian Wine Companion
"86% cabernet sauvignon, 9% cabernet franc, 3% petit verdot, 1% each of merlot and malbec, crushed and destemmed, 20% of the components given pre-fermentation cold soak for 5-7 days, fermented in static and rotary fermenters, 30% macerated on skins post-fermentation for 28 days, matured for 14 months in French oak (20% new). When you read the background to the wine and look at the price you wonder what the catch is. Well, to a limited degree, there is one: the fruit is not as rich or compelling as that or its two more expensive siblings, but it's still right up there in value for money, and should be on every meat-focused restaurant wine list.

2013 Vintage: 95 Points - James Halliday, Australian Wine Companion
"87% Margaret River,13% Frankland River; 20% cold soak, 30% 28-day extended fermentation; 14 months in French barriques (20% new). This simply is one of the bargains of the year, a cabernet of verve, length, and delicious cassis fruit flavours built on a scaffold of balanced tannins."

From the Winery

The 2014 vintage was built on a sound foundation of sub-soil moisture with excellent (above average) rainfall throughout the winter of 2013. The rainfall ceased almost completely from the end of November through to the end of March providing ideal growing conditions. Abundant Marri blossom leading up to, and during, harvest kept bird pressure very low, and yields were average for most varieties. In summary; 2014 was yet another excellent season, continuing the dream run of vintages we have had in Margaret River over the last eight years! The fruit for this blend was predominantly Estate-grown fruit from our Boodjidup Vineyard in the Wallcliffe sub-region of Margaret River.