"The wines made here reflect their origins and regionality
and are consistently among the finest from the region.
The cabernet reaches exceptional heights”
Ray Jordan, The West Australian Wine Guide 2017
Appearance: Dark red with crimson hues.
Nose: Deep dark brambly fruits of blueberries and mulberries combined with subtle spices of nutmeg, cardamom and black pepper.
Palate: Plush ripe fruit of wild berries and plums balanced by black pepper and aniseed spices. The vibrant fruit characters are supported by savoury rich tannins providing length and texture.
Food Pairing: Aniseed tea infused duck breast with crispy skin served with a roast beetroot and rocket salad.
Cellaring: Drink now to 2030.