Latest Technical Specifications · 2022
Alcohol 14.5%
Grape Varieties Cabernet Sauvignon 66%, Shiraz 17%, Cabernet Franc 17%
Region Wrattonbully
Soil Clay-rich terra rossa topsoil over underlying limestone with natural limestone caves
Orientation Vineyard At The Top Of A North–South Limestone Ridge
Harvest Dates Shiraz: 28–29 March and 1 April 2022; Cabernet Franc: 6 April 2022; Cabernet Sauvignon: 11–12 April 2022
Fermentation Vessels Potter fermenters; malolactic fermentation in tank
Pressing Method Pressed Off Skins After Fermentation And Maceration
Oak Types New French oak barrels followed by old oak foudres
Closure Stelvin
Production Details Cabernet Sauvignon planted on rootstocks in 2004 using Reynella and CW44 clones; Shiraz and Cabernet Franc planted on rootstocks in 2008 using Australian clones; planting density 4,444 vines per hectare with 1.5-metre rows; fruiting wire 50 centimetres above ground.
Tasting Notes Black and red fruit; floral aromas; velvety tannins; balanced palate texture
Food Pairing Roasted prosciutto-wrapped beef eye fillet with traditional gratin dauphinois
Vintages
2022 Technical Specifications
Alcohol 14.5%
Grape Varieties Cabernet Sauvignon 66%, Shiraz 17%, Cabernet Franc 17%
Region Wrattonbully
Soil Clay-rich terra rossa topsoil over underlying limestone with natural limestone caves
Orientation Vineyard At The Top Of A North–South Limestone Ridge
Harvest Dates Shiraz: 28–29 March and 1 April 2022; Cabernet Franc: 6 April 2022; Cabernet Sauvignon: 11–12 April 2022
Fermentation Vessels Potter fermenters; malolactic fermentation in tank
Pressing Method Pressed Off Skins After Fermentation And Maceration
Oak Types New French oak barrels followed by old oak foudres
Closure Stelvin
Production Details Cabernet Sauvignon planted on rootstocks in 2004 using Reynella and CW44 clones; Shiraz and Cabernet Franc planted on rootstocks in 2008 using Australian clones; planting density 4,444 vines per hectare with 1.5-metre rows; fruiting wire 50 centimetres above ground.
Tasting Notes Black and red fruit; floral aromas; velvety tannins; balanced palate texture
Food Pairing Roasted prosciutto-wrapped beef eye fillet with traditional gratin dauphinois