WINE MAKING

Hand-harvested October 25 through November 6 from one of our long-standing growers Lawrie Vineyard (82%) and from our Estate owned Carlton Farm Vineyard (18%) within the Four Mile Creek sub-appellation. Through extensive skin contact and barrel malolactic fermentation we have developed a wine with great complexity and depth of flavour. Aged for 17 months in 80% French and 20% American oak barrels (40% new oak). Selected barrel lots of Cabernet Sauvignon were individually tasted and the top 27 barrels were selected for their structure, fruit concentration, mouthfeel, level of acidity and potential ageability. Minimal filtration before bottling, then allowed to age gracefully in bottle for one year before release.

FLAVOUR PROFILE

Purple garnet colour with a lovely bouquet of ripe black currant, black pepper, charred oak, smoke, vanilla extract, and spice box. A full-bodied Cabernet Sauvignon with firm drying tannins. Ripe dark fruits (black currant and blackberry) mingle with notes of sweet spice on the palate. The extra dry finish has beautiful notes of black tea, black currant, and sweet spicy oak.

SERVING SUGGESTIONS

Serve at a cool room temperature of 18°C in large-bowled glasses. Serve with grilled or roasted lamb; red meats in rich red wine reductions; grilled steak topped with sautéed mushrooms; wild game meats; 2 to 4-year-old Canadian cheddar; 70% dark chocolate. Best enjoyed now through 2033.