The fruit for this wine comes from un-irrigated, hand-pruned and hand-picked vines grown at Skillogalee around 450m above sea level. The wine was vinified in open fermenters and then basket-pressed. No fining was needed. Malo-lactic (secondary) fermentation and maturation took place in predominantly French oak hogsheads for around 24 months, before the separate components were blended and bottled.

Vintage 2016 was relatively dry and warm but without too much intense heat. The forty year old vines are dry grown and deep rooted, allowing the fruit to develop flavour and colour at a steady and combined pace.

This Cabernet blend (Cab Sauv 96%, Malbec 2% and Cab Franc 2%) has a hugely aromatic impact with lifted black olive and tobacco leaf with hints of comforting sweet plum pudding and chocolate. The palate is generous and rich yet medium bodied, with finely grained mouth-watering tannin with toast and spice. Whilst enjoyable immediately, the natural acid backbone freshens the wine and the integrated tannins provide the structure that will reward careful cellaring. 

This wine was all bottled using a Stelvin screw cap closure to avoid cork taint and to ensure consistency and quality.

Suitable for vegans.

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