Complex characters of Cassis fruit, black cherry and tobacco and coffee on the palate combine with long firm tannins to create a rich, ripe classic example of Yarra Valley Cabernet. All three of our Cabernet blocks were hand-picked and then fruit specifically selected for this wine. Predominantly mature vine fruit was fermented wild in open pots for 7-10 days, with a twice-daily pump-over to extract optimum flavour and tannin. Pressed when dry in to new (30%) and seasoned French oak for 18 months.
Emma (the winemaker) and Toby (the viticulturist) Bekkers have quickly made a reputation for themselves among the McLaren Vale wine community for their exacting standards. All of the fruit is handpicked and sorted, with one of the main goals being to remove raisined berries. They’re looking for fresh red and blue fruit flavors that are more delicate than dried fruit or fruitcake flavors, Emma says. The wines tend to blend multiple sites to achieve the balance that they’re seeking in their wines, choosing grapes from close to the coast to blend with grapes from higher, inland locations.