Only 12 bottles from our Museum from the original production – 350 dozen
Colour: Deep Ruby Red
Bouquet: Lifted aromas of plums and ripe currants with a touch of choc mint in the background.
Palate: A stunning vintage showing ripe sweet fruits of black currants, dark plums and black forest gateaux enveloped by earthen notes of cedar and fresh leather. Structured ever present fine tannins give length, weight and longevity to this wine. A classic wine from a classic vintage.
Awards and Reviews:
“Elegance and style. This wine has it in spades, from the perfumed, leafy sweet fruit notes on the nose, through to the brilliantly crafted palate combing medium bodied fruit with fine, powdery tannin and super fine grained oak. It all sits together in perfect harmony. And the tune is just going to get better as it ages. Terrific wine. Cellar 12 years”
95/100 Ray Jordan
2018 was a perfect vintage in Margaret River, and produced wines of ripeness, balance and power. Pungent intensity of blackberry/cassis flavour, and streamlined length though the finish. It extends like a bicep, flexing its regional pedigree and showing the bounty of the vintage. If there was a quibble, it would be the metallic edge to the tannins through the finish, however this is absorbed by the fruit, so it remains minor in the scheme of things.
94/100 Halliday's Wine Companion 2022 – Erin Larkin 13th August
Vinification: Picked with a Selectiv machine harvester in the early hours of the morning the grapes are tipped directly into open fermenters. The Selectiv machine removes all petioles, stems, jacks and other unwanted MOG. Inoculated directly with a bordeaux yeast strain and left to soak for 3 days. On the 4th day we commenced plunging 3 times per day until the ferment reached 0 Baume. The cap was then allowed to rest and the fermented covered up to macerate until the grapes had been in the fermenter for 29 days.
Basket pressed off to a stainless tank for MLF and then racked to 50% new and 50% 1-2 year old oak post MLF for 15 months of maturation. No tannins or fining agents we used in the process.
2018 Vintage: Flowering and fruit set in October and November indicated fantastic yields and our loamy soils benefited from rains in December which promoted excellent growth and lush canopies. January and February were cool without the 40°C heat spikes and this assisted steady ripening, producing bright white acids, aromatics and good flavours. Overall, 2018 was a spectacular year for red grape growing with a mild lead into a warm season that extended until May with very even ripeness and medium sugar levels, better colour development and riper, softer tannins. The grapes were picked on 22ndMarch 2018.
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