Vineyard founder Keith Hentschke went against the grain when selecting three hillside sites to plant Cabernet, and the risk has paid off.

Profile: Blackcurrant | Cherry | Lavender | Mint
Texture: Fine-grained tannins | Fresh and vibrant

C-Block, E-Block and H-Block: Very shallow red clay loam overlying shattered limestone | North-south oriented rows | Elevated eastern aspect
Upshot: Reduced natural vine vigour | Intense and vibrant flavour profile

Fermentation: De-stemmed | Partial extended skin maceration – ranging from 12 to 45 days on skins
Oak: French – 10% new, 90% seasoned | Natural malolactic fermentation | 10 months maturation

Alc/Vol: 14.5%