Bordeaux varieties made in a Loire style - vibrant, bright fruits & soft tannins

Scored 94 Points by Campbell Mattinson (Halliday Wine Companion). Read the review.

Scored 93 Points by James Suckling. Read the review.

Scored 92 Points by Mike Bennie (The WINEFRONT). Read the review.

Varieties: 65% Cabernet Sauvignon, 11% Cabernet Franc, 11% Grenache, 7% Malbec, 4% Carignan & 2% Sciacarello

Vineyard: Vivian, Parish & Gullyview Vineyards

Planted: 1998 & 1930

Soil type: Red clay on limestone, 'Terra Rossa'

Picking method: Hand harvested and sorted in vineyard

Processing: Destemm retaining ~ 50% whole berries, no whole bunch

Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily

Time on skins: 2 weeks

Pressing: Free run and pressings combined

Settling: Settled off gross lees for 7 days

Aging vessel: Slavonian foudre for 12 months, then racked to steel for 4 months

Filtration: No

Fining: No

Alc: 13.1% 

pH: 3.59

TA: 5.7

SO2: 30F, 60T

Production: 1550 dozen