Margaret River

100% Cabernet Sauvignon


Winemaking notes:

The fruit is sourced from a vineyard located in close proximity to Willyabrup. The grapes were picked by taste once tannins had reached ideal softness. Fermentation was conducted in stainless steel vats between 22-28°C with 10% juice drained off to concentrate the skin to juice ratio of the must and extract more tannin. Selected parcels were held on skins for a period of time to develop structure. Post fermentation the must is pressed to a combination of new and old French oak barriques and matured for 15 months before being individually selected for the final blend. Once blended the wine received a light protein fining to soften the palate and improve tannin structure.


15 months


3 – 5 years


Medium to Deep red.


Lifted dark berries and cassis combined with aromas of mint, cinnamon spice, and leafy characters. Additional layers of savoury notes and chocolate develop a complex and attractive bouquet.


Soft cassis and rich blood plum fruit flavours are combined with savoury, earthy and herbal elements of dried herb and tobacco leaf. Oak treatment has provided a hint of choc-mint, and along with the integrated tannin structure, adds texture and balance to produce a medium to full bodied wine. A great length of flavour on the finish.

Food Pairing:

Fennel and chorizo casarecce with ricotta and parmesan.

Download Tasting Note:

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