The Vineyard
Sourced from our estate vineyards and several carefully selected grower partners in Margaret River. These vineyards exhibit the classic free draining lateritic soils with high ironstone gravel content and the microclimate is strongly influenced by the Indian Ocean located 5km to the west. Our precision viticulture approach is the pinnacle of our exploration ideal using such tools as vine vigour and soil mapping to determine micro parcels where we select bunch by bunch to achieve optimal potential for our vine fruit. These vines are meticulously treated; cane pruned, shoot thinned, leaf plucked and harvested by hand.
Winemaking
After destemming, individual berry sorting and light crushing, select vineyard batches were fermented on skins for an average of 55 days (with some lots going out to 98 days). Ferment management was decided every day by tasting and follows no recipe. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, then racked to barrel to complete malolactic fermentation. The wines were matured on “fine lees” for 18 months in selected barriques (mainly French with a tiny amount of Hungarian wood), of which about 58% were new. The wine remained unfined and lightly filtered prior to bottling in December 2018.
Analysis
14.5% alcohol, 5.99 g/l total acidity, 3.61 pH
Suitable for vegans.
Wine Companion
90/5/5% cabernet sauvignon/merlot/petit verdot. Hand-picked fruit, on skins for up to 91 days. Matured for 18 months in mainly French oak (10% Hungarian), 58% new. 2017 was cool and wet, yet here is responsible for a wine that is ripe and rich. The red fruit on the palate has both density and power, yet is nuanced by a soft, leafy, floral character. The palate is plush and bolstered by oak, which is making a significant impact right now, but the tannins remain fine. Clove bud and aniseed lace together through the finish. The length of flavour is the ultimate testament to quality here.
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