Regional Appellation: Sunbury
Grape varieties: 100% Cabernet Sauvignon
Maturation: Twelve months in one and two year old French and American oak barrels.
Winemaking: The grapes were crushed and destemmed into stainless steel fermenters without the addition of sulphur dioxide. The juice was then inoculated with a proven, clean fermenting yeast strain and a bacterial malolactic fermentation culture. Ferments were allowed to reach 30 degrees C in order to extract maximum colour and flavour.
Aroma: Dark berry fruit, eucalypt and mocha aromas with a hint of lemon thyme.
Palate: The full-bodied palate has blackberry and red currant fruit, a hint of mocha on the mid-palate and fine, grainy, chocolatey tannins.
Cellaring: Drinking beautifully now and suitable to cellar for up to 10 years.