Vibrant crimson in colour. Lifted plum, blueberry, cinnamon and earthy aromas with hints of leather and cedar complimented by subtle oak influence. The palate features an abundance of varietal fruit flavours with length, weight, integrated fine tannins and a round lip-smacking finish. A tremendous food wine.

The 2007-2008 growing season saw our earliest budburst for some time. Timely rainfall received in early summer (December and January) gave the vineyard some relief from a dry winter and spring. Conditions for ripening of Cabernet Sauvignon were ideal with warm days and cool nights and fruit was picked in
optimal conditions.

Fruit is sourced from our original Estate vineyard combined with complimentary parcels from select growers. Harvest occurred when the desired flavours were achieved. A combination of techniques are employed to produce a final blend that exudes complexity and balance. These include cold soaking prior to fermentation as well as warmer fermentation temperatures (30-32°C). Maturation was undertaken for 12 months in new (20%), one year old (40%) and two year old (40%) French oak casks for 12 months. Minimal handling was employed to preserve fruit flavour and expression