Vintage Conditions

The 2011 Vintage and growing season was fairly typical of most Margaret River vintages. There was a cool to mild Autumn with a regular occurrence of rain up until the Summer Solstice. This was followed by warm, dry conditions with moderate afternoon sea breezes through to early April. The conditions throughout Autumn enabled the vines to grow strong and healthy canopies. With the dry Summer that followed, these healthy canopies were instrumental in supporting good fruit growth.

Winemaking Note

The fruit was hand-picked, de-stemmed and the berries just split to allow for minimal breakdown of the skin and to preserve the natural fruit freshness. The grapes were pumped over three times a day for 18 days, after which the wine was separated from the skins and allowed to finish fermentation in premium French oak barriques. The wine
is aged in 45% new oak barrels for 18 months, after which it was blended, clarified and bottled.

Accolades

95 points - Ray Jordan's Wine Guide 2016
95 points - James Halliday Wine Companion 2016
"Dark colour with a crimson rim; penetrating fruit flavour, blackcurrant and gravel with
studs of peppercorn; a swagger of tannin to close. This is in a good place, and has age
worthiness running through its veins."
SILVER - New York International Wine Competition 2017

Cellaring

This wine has been cellared for you to enjoy now, or will continue to evolve under suitable cellaring conditions.