Region: Frankland River
Variety: 100% Cabernet Sauvignon
A pretty, fresh cassis nose with blackberries, blackcurrant, ripe cherry and tobacco. It also has a herbal edge to it of sage and thyme. Elegant tannins and a nice structure, deep black fruit profile but no dominant oak and all beautifully balanced.
"The fruit underwent pre-fermentation cold soaking for 10 days followed by a clean, warm (25-30°C) ferment. Maceration was via twice daily pump-overs (using specialized gentle tannin extraction method) also three rack-returns during ferment. Yeast strains used were Clos and F15. Total time on skins was 26 days to allow for tannin development and balance. Fifteen months in 50% new and 50% one year old French oak barriques (predominately Bossuet and D’Aquitaine)." Andrew Vesey, Winemaker
Stuart Knox
The Real Review
Deep and vibrant ruby colour. Blackberry, olive tapenade and wood oil aromatics. A full-bodied red with lashings of dark fruits and exotic black spices. The oak nuances are currently showing, with a firm grit of tannins making their presence felt, but there's enough intensity to carry them. Good length and it will reward cellaring patience. Drink 2022 - 2035. Rating: 92
Shanteh Wale
The Wine Pilot
Maturation occurred in 40% new barriques for sixteen months and a further 6 months in stainless on lees. Loads of blue fruits with blueberries baked into a pie, boysenberry and black cherries. Sweet vanilla bean and cocoa nibs. Fruit is looking vibrant and youthful backed by sweetly spiced oak. Cola, wild raspberry and clove studs. Cassis and Chambord galore. Soft pillowy tannins. Drink now and will continue to cellar for another 8-10 years or so. A wine demonstrating the power of Frankland River fruit. Serve with aged blue cheese resting on a medium rare steak. Rating: 93