Made in a bright, approachable and fruit driven style, the fruit was destemmed but not crushed to preserve the whole berries. Ferments occurred in a combination of open, static and concrete vessels at 27 degrees to preserve aromatics and temper the extraction of colour and tannin. After pressing the wine matured in French oak and concrete tanks until blending and bottling in December 2021.
Sourced from sustainably and organically grown estate fruit. The vineyards produce medium bodied wine with vibrant fruit profiles and restrained acidity due to the coastal location in the Stevens Valley. The Estate vineyards are planted to five different clones of Cabernet Sauvignon.
“Medium ruby with purple tints to the rim. Blackcurrant, broken slate, and tomato leaf aromas. Fruit is sweeter and plusher on the palate than the nose suggested but there’s good savoury minerality and herbal tones that bring it back to balance. Very good length that is gently driven by a fine grit of tannins. Good value here.” 92pts | Stuary Knox | The Real Review
Organic Farming
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