Cabernet Sauvignon Petit Verdot Malbec Margaret River Western Australia
A base of Cabernet Sauvignon with smaller components of Petit Verdot, Malbec or Merlot. As the vineyards that supply these grapes have matured, the yields of the different varieties have varied and so the percentages in the finished wines have also changed. The makeup of the vineyard is important in resolving two key issues, seasonal variations, dictated by mother nature and style, controlled by winemakers. Cabernet produces the best wine, but the other Bordeaux varietals can play an important role in maximising quality of the finished wine.
Fruit is sourced from the Montgomery Brothers Vineyard at Ellensbrook, the Glenmore and Bantry Bay Vineyard at Yallingup. All fruit was hand picked and then de-stemmed into open and static fermenters. Open ferments were hand plunged three times per day while static ferments were gently pumped over twice daily and then hand plunged twice daily towards the end. Maximum temperatures were set at 32C. Batches were left on skins for a range of times. Pressing times are based on tasting, the emphasis is on the preservation of good fruit characters. After pressing, all batches are racked to French oak barriques, limiting the use of new oak so as not to dominate the fruit aromas.
Youthful, deep blood plum red colour. Perfumed and lifted nose showing mulberry, raspberry, red currant and complex notes of cedar and pouch tobacco. The pretty fruit aromas are further complemented by spicy, perfumed chalky oak characters. Full body and sweet round flavours of cherry and melted chocolate, complemented by well balanced tannins.