Winemaking/Viticulture:
Fermentation was carried out in a combination
of static and rotary fermenters under warm temperature conditions for a period of six days. This creates balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.
Sandy soils of varying depths over limestone require careful water management, as they readily dry out during the summer months. Supplementary irrigation strategies and canopy management are adapted to suit each individual site, in order to provide a balance of light and shade in the canopy and maximise fruit quality.

WinemakerÕs Comments:
There were above average temperatures
during the growing season, particularly before Christmas, with the occasional thunderstorm delivering rains that refreshed the vines. During the final stages of the ripening period from the end of January into March, the weather was warm and dry, allowing the grapes to ripen with an abundance of bright, fresh, Cabernet Sauvignon and Shiraz flavours.
Crimson red in colour with hints of purple. Inviting aromas of blackberry, red jubes and plums with subtle notes of blackcurrant, mocha and violets. The palate is elegantly structured with a silky texture and fruit sweetness to the midpalate, with layers of red cherry, spice and subtle briar flavours, finishing with soft grainy tannins.
Enjoy with a rack of lamb or roasted asparagus and basil soup.

Region: South Australia
Harvested: February & March 2016
Alcohol/Volume: 14.0%
Total acid: 5.9 g/L
pH: 3.65