Blend

85.00% Petit Verdot; 15.00% Cabernet Sauvignon

Vineyard

Clairault Vineyard, Wilyabrup

Winemaking Note

The fruit is de-stemmed and then very gently crushed, so that each berry is just split. Our objective is that the yeasts can access the sugars in the fruit, without creating fine solids during the crushing. Our fermentation regime is different from all other reds, as the Petit Verdot tannins can be powerful. The Petit Verdot enjoys gentle pump-overs and gentle treatment. This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. This technique results in high-toned red fruits and soft tannins. The wine was aged in one year old French oak for 14 months before the wine was removed from barrels, clarified and bottled.

Vintage Conditions

A warm and dry growing season with timeous top ups of rain has led to whites of unprecedented purity balanced with formidable power, and reds boasting intense red and blue fruits with striking yet supple tannin and structure.

Aroma

Black plums, spiced meat, currants and cedar.

Palate

A velure entry dripping with blue and black fruits, eastern spices and bristling acidity. Lively black fruit tannins and graphite drive the palate to a broad and opulent finish.

Cellaring

Enjoy now for freshness or cellar up to eight years for added complexity.

Alcohol

14%