Deep, dark mocha and chocolate… vanillan spice and cassis… blackcurrant and briary earth. Margaret River cabernet – typically gorgeous.
Sourced from an old single vineyard estate in the heart of Wilyabrup, picked and de-stemmed before wild ferment in open bins. Tank-pressed to new and aged French oak (20% new), and matured for 22 months with one racking. Final blend composed in December 2015 before bottling unfined, unfiltered. Familiar, undoubtedly Margaret River Cabernet, yet with the light touch and elegant rawness/freshness of lo-fi winemaking.
Blackcurrant leaps from the glass, but the scents go deeper into forest berries, dense satsuma plum and briary, earthy funk, intense dark chocolate, mocha and a dash of dark spices and bay leaf. Cedary blackfruits dominate the palate, but you will find rich, dark chocolate, liquorice, red & blue berries, a heady mix of eastern spice. Firm (yet fine) tannins follow the length of the palate, structural acidity holds it together, and a dusting of graphite oak to round it all out. Medium weight yet densely flavoured.
Drink with rich/rare red meats, hearty stews, tomato-based pasta and pizza.