This has 'Quality' tattooed across its forehead. It tastes of bay leaf and capsicum, spice, cocoa and dusty, gravelly red berried fruits. It's medium bodied with firm, chalky tannins and, while it seems a little tough as a youngster, age will be kind to it - we're quite sure. Drink 2011-2017 $32) 92 points Campbell Mattinson & Gary Walsh, The Big Red Wine Book 2009/10

Blend 57% cabernet sauvignon, 30% merlot, 5% cabernet franc, 5% petit verdot, 3% other. The majority of the vineyard soils comprise laterite gravel loam over a deep clay subsoil, the preferred profile for these varieties in Margaret River. All vines are vertically shoot positioned and managed to ensure balanced growth during the season. After destemming and light crushing, individual vineyard batches were fermented on skins for 10-15 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. Once sugar dry, batches underwent malolactic fermentation in stainless tanks before being racked to oak barriques.