2016 Cabernet Merlot

Colour: Crimson/Red

Bouquet: Redcurrant, earth and cedar.

Palate: The palate is rich and powerful showing generous mulberry and dark chocolate flavours. A soft and supple backbone of tannin gives this Cabernet a long and precise evolution through the palate.

Variety: Cabernet Sauvignon 98% - Merlot 2%

Region: Margaret River

Sub-Region: Wilyabrup

Cellaring Potential: This wine is drinking beautifully now and will reward with careful cellaring over the next 5-7 years.

90 points (SILVER) - Halliday Wine Companion 2020

"Currants, black olives, bay and milk chocolate flavours mount a pretty good argument in this wine's favour. It's generally well shaped and while the finish isn't long, particularly on opening, it responds well to a quick double-decant. Value." Campbell Mattinson - Halliday

Machine Harvested fruit is delivered to the winery where it is crushed and destemmed to a fermenter. Selected yeast is added and a controlled fermentation is conducted over a 14 day period.

During fermentation the wine is pumped over the skins twice a day to facilitate colour and tannin extraction.

A period of post fermentation maceration on-skins has been employed for this batch to further ameliorate and soften the tannin profile of this wine.

Following fermentation and extended skin contact the wine is matured in a mix of oak barrels and tank. After maturation the wine is assembled before a light egg fining and filtration prior to bottling.

Slow-braised beef or venison -
especially when cooked in red wine.

Alc%: 14.5%
pH: 3.58
TA: 5.9g/L
RS: Dry