Winemaking notes:

All fruit from the Hilltops region (Binbilla Vineyard). De-stemmed whole berries, cold soaked in 1.5 tonne open fermenters for 7 days and fermented for 14 days. Matured for 10 months in 20% new oak, 25% amphora and 55% 1-4 year old barrels.

Tasting notes:

Bramble, eucalyptus, stewed raspberries, stewed blackberries. The palate has a combination of stewed and dried berries and black cherry with medium weight front palate tannins that linger on the mid to back palate. It is surprisingly fresh for Cabernet Sauvignon that finishes slightly bitter.