Blackberries, dark cherries, hints of raspberries and summer pudding alongside toasted coconut notes. Finely textured, tannins are juicy and persistent with olive tapenade, red-skin cranberry and spice characters. 

The Cabernet Sauvignon fruit was de-stemmed and crushed into open-top vats for fermentation on skins. The ferment was plunged daily and left on skins for a total of 30 days before being transferred to an open screen press and gently pressed. Matured for 22 months in French oak prior to blending and bottling. 14.4% alc/vol.

Reviews

96 Points - Gold - Philip Rich - Halliday Wine Companion 2024

"A single-vineyard wine made from 34-year-old vines grown at Dixon's Creek. Fermented for 12 days and left on skins for another 30. Matured in French barriques (50% new) for 22 months. A deep-ish ruby garnet. Classic cool-climate cabernet with aromas of pure blackcurrant fruit, gentle cedar notes, freshly crushed black pepper and jasmine. Medium-bodied and impeccably balanced, ultrafine and persistent tannins make this approachable now, with the promise of more to come over the next decade." 

M: Tender steak and Guinness Pie with minted peas and onion gravy
V: Morrocan Tagine with almond and chickpea couscous