70% Cabernet Sauvignon
70% Margaret River
“Margaret River cabernet sauvignon teams up with Frankland River shiraz. Yes. Excellent form. Not a big wine but a beautifully shaped one. Currants, mulberry, cigars and gum nuts. Hits the mouth and runs a distance. Classical.”
Campbell Mattinson, The Wine Front
“One of WA’s best in this genre, featuring 70 per cent cabernet, Medium-bodied with earthy complexity. Pleasurable.”
Tony Love, The Sunday Times Magazine
“Eight barrels of cabernet from the estate Leston Vineyard in Margaret River and four barrels from the Alkoomi Vineyard in Frankland River; matured in French oak, then tank, bottled Feb ’15. Brightly coloured, it is a juicy, fruit-forward style in a light to medium-bodied frame to be enjoyed any time over the next 10+ years.”
James Halliday - Halliday Wine Companion Magazine
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The 2013 Season
The 2013 vintage in the south west of Western Australia was the latest in a succession of vintages that since 2007 have rated between good and great. During this lucky seven year period, Western Australia’s viticultural regions have experienced weather conditions that have been dry and warm to hot from late spring until mid-autumn – conducive to the making of great wine! 2013 was no exception.
Years of experience has taught our winemakers that Cabernet and Shiraz must be respected for their unique attributes as each variety evolves through the winemaking process. The primary winemaking objective is to preserve varietal fruit notes and extract balancing tannin from both varieties.
The Cabernet - Vinification occurs in closed stainless steel fermenters with diligent cap management to extract fine fruit tannin and strong varietal notes from this small berry, thick skin variety. Some parcels remain on skins after fermentation to enhance the tannin profile while others are pressed immediately to capture fruit vibrancy. Barrel maturation for 18 months in 40 % new and 60% older, French oak barriques ensures the thorough integration of oak and grape tannins.
The Shiraz - Vinification occurs in open 4 tonne stainless steel vats. Gentle cap management via hand plunging at warm temperatures facilitates the extraction of vibrant fruity notes and soft tannins from this larger, ovoid shaped, thin skin variety. Select parcels are run to barrel between 2 & 3º Be to capture new barrel characters from the final few degrees of fermentation. Maturation in a mix of 30% new and 70% older 300 litre hogsheads, both French and American oak, contribute an open knit, mocha note to the wine.
Alcohol: 14% v/v | pH: 3.53 | Acidity: 6.1 g/lt | Residual Sugar: 1g/lt
Is a study in complementary flavour and supporting texture. Aromas of plum skin, cassis, mocha and mixed dried herbs lead into a vibrant juicy palate. Classic cabernet flavours of blackcurrant and choc mint are lifted by fresh, fleshy shiraz. This mid-palate harmony delays the eventual grip of fine, ripe tannins which prolongs the satisfying finish
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