92% cabernet sauvignon, plus 4% each of cabernet franc and merlot, half destemmed to a small open fermenter, the other half to a static fermenter, plunged or pumped over accordingly, matured in French barriques (8% new) for 28 months. A forthright cabernet, medium to full-bodied with fruit, oak and tannins all making significant contributions. It is easy to see why the wine was given such a lengthy stay in oak – it must have been a handful when young. Even now it is chock-full of blackcurrant and bay leaf fruit.

94 points 5 stars

Published on 21 Mar 2016