Vintage ConditionsThe lead up to the 2009 harvest across Australia was one of the best on record, with refreshing rains during Spring and mild December temperatures. This led to fruit with flavour, intensity and acid structure not seen for a few years.
Grape Varietal50% Cabernet Sauvignon, 50% Merlot
Vinification and MaturationThe fruit for the 2009 vintage was vinfied in a combination of static and rotary fermenters. Merlot components were fermented in static fermenters only to enhance the soft structure whilst rotaries were also utilised in the Cabernet Sauvignon to extract more tannin and give structure to the wine. Following pressing, the wine was matured until blending. Components of the wine were matured on American and French oak.
Winemaker Jim Brayne's Notes
AromaLifted blackcurrant, plum and varietal mint lift with subtle chocolate and vanilla oak influences
PalateBright blackcurrant and red berry fruit flavours. Soft chocolate oak and varietal Cabernet tannins combine to give a soft textured wine with gentle tannins and moderate flavour length.