“Born from vines that average almost 50 years of age, this is a big bold cabernet of deep concentration, lavish, palate-sticking tannins and ferrous, savoury character. It’s heady in perfume of blackcurrants, plums, gum leaf and blonde tobacco. The palate is an assertive thrust of choc-berry flavours, sweet earthiness and rib-sticking, tacky-textured tannins. It’s a wine of immense presence now, and should be tamed gradually with cellaring, to reveal more nuance and detail.” Mike Bennie, Australian Gourmet Traveller Wine June/July 2017
2016 Ballarat Wine Show Trophy for Best Other Red Wine,
2016 Daylesford Wine Show Trophy for Best Cabernet Sauvignon
2014 was a difficult year in Bendigo with a light frost spoiling some of the vines during flowering in November. The resulting crop produced small berries with rich and concentrated flavours in excellent condition. The berries were harvested by hand in several passes through the vineyard to ensure that the grapes were picked in peak condition. Bunch thinning prior to harvest kept yields to a minimum and encouraged intense flavours in the fruit.
The fruit for the Estate Cabernet was crushed and destemmed into small batch open tanks and where it was hand plunged to extract flavour and colour from the berries. The wine was then matured for 18 months in French oak (30% new) and bottled without fining.
Food Pairing Notes
Traditional roast beef with all the trimmings.