Halo Range 'The First Cab' 2023

Appearance: dark deep purple ruby with purple edges

Aroma: dark red forest berry fruit of red currants, raspberries and dark cherries; freshly sawn cedar with vanilla pod; lifted red florals of spring flowers and red rose petals; sappy, juicy and refined; wild sage and a hint of spearmint, cocoa powder, wild bramble

Palate: juicy red berry fruit, raspberry cane, red currants, raspberries, red cherry skin; a medium to full palate of juicy generosity, red floral lift; silky tannins that are full, framing the plush red berry fruit, blood orange, graphite, wet steel; excellent length and persistence; poised plush, candied cherries; dense, complete fine tannins

Planted in 1999 at the western foot of the ancient granite Porongurup peaks in ironstone sandy clay loams, Duke's Vineyard is 10 hectares of Riesling, Cabernet Sauvignon and Shiraz that is bathed in sunshine and caressed by cooling maritime breezes, producing beautiful cool climate premium wines. With just a few rows on the estate, Duke's favourite clone of his favourite grape, the Houghton clone Cabernet Sauvignon is the last block to ripen.

Selectively harvested early morning in late April, the fruit was cool when it arrived at the winery. It was destemmed into an open top fermenter as whole berries, being sorted. It was allowed to cold soak naturally before the ferment was allowed to proceed, followed by gentle hand plunged daily from 1-3 times. Some post-ferment maceration ensued for complexity and structure, building complete tannins with intense colours for a total of 16 days on skins; the skins were then pressed gently, creating a powerful silky retrained yet refined and complete wine.

Aged in 100% French oak (20% new, balance seasoned) of 225L barriques and 300L hogsheads, for 14 months on fine lees. The larger format vessel allowed better integration and retention of greater freshness. Blending occurred with no fining and minimal filtration. Bottled in August 2024, released March 2025.