2020 Cabernet Blend

The wine exhibits ripe blackcurrant fruit with earthy graphite mineral overtones, cradled by exceptionally fine tannins and integrated French oak. A distinct mineral complexity is derived from the rocky granitic soils of the Leeuwin Ridge.

93 points, Ray Jordan

Vintage 2020 came early following several heat waves that occurred through December and January with temperatures regularly in the mid 30s. The growing season offered ideal dry weather conditions and low disease pressure.

The Marri trees flowered prolifically and diverted native birds into the forest and away from the vines which was a timely boon for viticulturists who faced high bird pressure in 2019.

Moderate yields resulted in outstanding fruit that was physiologically ripe and showed a perfect balance of acidity, flavour and tannin.

The cabernet sauvignon, petit verdot and cabernet franc blocks were harvested on 19 March, blended at the crusher to a red fermenter, with the malbec component fermented to dryness separately one week earlier.

Yeast was added immediately and the ferment was pumped over 1-2 times per day for 10 days. Malolactic bacteria was added on the second day of fermentation.

The ferment was pressed to tank on 30 March and the wine was racked to French barriques (30% new) on 15 April once both fermentations were complete. The barrels were racked and returned twice during maturation, and finally racked to tank in June 2020.

Malbec was blended into the wine before filtering and bottling was in July 2021. No fining agents were used.


Winemaker: Jonathan Mettam
Viticulturist: Tim Quinlan

Alc 14.1%
pH 3.58
TA 6.0g/L
Be⁰ 13.6