Single Vineyard Cabernet Sauvignon 2023
Dark ruby colour, the nose has cassis, bramble and red currant. The dark spice and raspberry cane sits over a dense dark cinnamon and bittersweet chocolate finish. The tannins are fine and grainy, focused on the mid palate, but stretch out with some air to carry the savoury umami elements showing hoisin and blackberry leaf on the finish.
FERRIC SILKEN SAVOURINESS • BLACK CURRANT • WILD SPEARMINT
Accolades
Appearance: medium to deep magenta, maroon edges
Aroma: black cherry, cracked black pepper, dark plum, Szechuan pepper, blood orange, red rose, boysenberry, raspberry blossom, powdered dark chocolate, hint of violets and sage, mulberry, cedar bark, sea beans
Palate: crunchy red and black forest berries, soft tannins, bright and juicy, med weight and length, plum, cranberry, velvety tannins across width of palate, sea grass, savoury umami finish
Selectively harvested early morning in late April, the fruit was cool when it arrived at the winery. It was destemmed into a closed top fermenter and allowed to cold soak naturally before the ferment was allowed to proceed, followed by gentle pumping over daily from 1-3 times. Some post-ferment maceration ensued for complexity and structure, building complete tannins with intense colours for a total of 14 days on skins; the skins were then pressed gently, with a program emulating a basket press.
Aged in 100% French oak (once used and older) of 225L barriques and 300L hogsheads, for 14 months on fine lees. The smaller format vessel allowed better integration and retention of greater power and length. Blending occurred with no fining and minimal filtration.
- Vintage 2023
- Alcohol 13.5%
- Vineyard 100% Estate Grown
- Varietal Cabernet Sauvignon
- Clone Cabernet Sauvignon
- Winemaker Ben Cane
- Bottling date 8/24
- Region Great Southern, Western Australia
- Sub-region Porongurup
- Residual sugar .80 g/l
- pH 3.58
- Acidity 5.9 g/l
seared duck breast, roasted potatoes; Spanish tortilla with onion and mushroom