A few superb vineyards in the Upper Goulburn provided Cabernet Sauvignon at around 2 tons per acre in 2005. We take a gentle approach, combining whole berries, open oak ferments - some using indigenous yeasts and minimal handling followed by ageing in new and used French Oak barrels. This approach has created a wine with a beautiful tannin structure, which has allowed it to age gracefully for the past 15 years. If you've never had the opportunity to taste aged Cabernet Sauvignon, expect deep brooding blackcurrant, plum, with cedar, spice, and leather. All that time has softened the tannins into a supremely elegant and supple wine to be enjoyed with good company and hard cheese.
Tasting notes from 7/08/2020
"It's incredible how youthful this wine still is on the nose. Masses of blackcurrant, black cherries, with a touch of mint and red capsicum. Still very much primary with hints of cedar, dried violets, and tobacco indicating bottle age. The palate is full-bodied, acidity has softened slightly, and the tannins while still high are mellowed by time. The same primary fruit dominates the front palate, with a chocolate, vanilla, and charred wood on the very long finish. It is hard to believe that this wine is fifteen years old, should continue to develop well over the next five years, but it is in a fantastic spot at the moment"
*This wine is sealed under cork.