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A deep crimson red which opens with the classical Margaret River nose...fresh varietal notes of bright berried fruits, briar and sea spray, followed by wafts of chocolate and mocha with subtle spiced oak aromas. A medium to full bodied palate shows cassis and Satsuma plum characteristics, leading into the sweet mid-palate depth of chocolate and mocha, finishing with defined talents. The wine is elegant and shows great length of flavour and well-structured palate line. 'Pure and fragrant, expect a nose layered with cassis, blackcurrant, leaf and dusty spice rack spices, while in your mouth it's pure, beautifully structured, fine and dry. Drink it with a good aged cheddar.' - Matt Skinner.

This medium bodied and elegant wine is a blend of predominantly Cabernet Sauvignon enhanced with a small percentage of classic varietals. Following fermentation and extended maceration, the wine has been matured in new and old French oak barriques, producing a complex blend of Margaret River fruit characters including cassis, eucalypt, capsicum, mulberry and plum with secondary notes of chocolate and cedar. 93/100 James Halliday Wine Companion 2016.

This beautiful wine displays an attractive ruby red colour in a glass. The well balanced bouquet emits medium intensity fragrances of blackberry, dried herbs and earth. It offers coffee, toasted oak and vanilla characters towards the end. The nose smoothly makes way for a lush palate, filled with flavours of juicy forest fruits and soft vanilla, leading to savoury notes. Together with palate coating tannins, these characters culminate in a cocoa and coffee dominated finish.

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TASTING:Stunning vibrant fruit aromatics blackberry, cassis, and forest fruits. There's a hint of earthiness and spice adding complexity and a savoury element. The tannins are fine and long and drive the palate. Hint of red berries and pomegranate linger on the palate. The oak is intergrated and classy. WINEMAKING:Machine harvested fruit, crushed and destemmed. A portion of the fruit fermented in open-top fermenters, and the main portion in a larger format red fermenter. Macerated on skins for 10 days before being pressed into temperature controlled tanks to finish fermentation. Aged in 15% new oak, mostle French and some Hungarian for 18 months.

An elegant palate with flavours of dried plum, forest fruits and mocha, with some savoury notes. Tight, fine tannins provide length and structure, to this wine that finishes with dark chocolate notes.