Grown on the very close-planted estate vineyard, with a density of 4444 vines per hectare, and a fruiting wire only 50cm above ground.
There were no tricks to the fermentation, whereafter the wine was pressed to 4-year-old French barriques, and after 7 months was racked to a 1-year-old 4000l foudre (French vat), where it spent a further 13 months. A super-elegant, medium-bodied cabernet with blackcurrant to the fore, then a distinctly savoury back-palate and finish, with the sage aromas evident on the bouquet appearing again on the firm tannin finish. 460 dozen made.
Author: James Halliday
Source: Australian Wine Companion 2015
Review Date: Tuesday, July 29, 2014
Rating: 95
Drink By: 2032
