THE SEASON: The lead up to harvest experienced a wild, cool and windy November which interrupted flowering and fruit set and ultimately resulted in the lowest yields for a decade. The summer leading into the 2013 vintage recorded temperatures well above average with perfect ripening conditions with white fruit harvested quickly and early in February and red fruit benefiting from a cool and mild March allowing extended ripening and full tannin maturity. Another great vintage for Margaret River.
WINEMAKING: The hand picked fruit underwent destemming and berry sorting followed by light crushing. Individual vineyard batches were fermented on skins for up to 30 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. The individual parcels were racked to oak following pressing for malolactic fermentation. Regular rackings over an 18-month period ensured the individual wines are at their best prior to blending. The wines were matured in selected Bordeaux coopered barriques of which 50% were new with the balance being one year old. The final blend bottled in October 2014.
NOSE: The first notes on the nose are enticing and herbal, reminiscent of bay leaf and dry thyme. The nose then opens to intense ripe cassis, black pepper, smoke and cocoa with hints of fresh rolled tobacco leaves.
PALATE: The bright red attack explodes with red currants and fresh cassis, followed by touches of cloves and juniper berry. A graphite, mineral backbone leads to a still fresh finish supported by structural fine and savoury tannins.
FOOD PAIRING: Grilled tri-tip or prime rib roasts, roasted game birds with wild mushrooms.
13.5% ABV 750ml