2018 Cabernet Sauvignon

Intense crimson.

Dark berry and cassis with hints of oak and spice.

A broody and rich palate, concentrated and long, balanced by fine tannins.

8 - 10 years.

Fruit is sourced from two subregions within the Clare Valley: the organically certified, dry grown and low yielding 'Doctor's Block' in the Polish Hill River region, and the Armagh vineyard, which produces fruit from 50-year-old dry grown vines. The loam soils are comprised of sand, silt and clay, which support the root structure of the vine, influence the drainage levels and affect the amount of minerals and nutrients that the vine is exposed to - in short, they are vital in producing good quality fruit.

Fermented in two and four tonne fermeneters - using natural yeast and hand-plunged - the fruit was not crushed, just de-stemmed. The berries were slowly broken over the 10 day ferment. The wine was then left on skins for 25 days to enhance tannin complexity and maximise flavour and length. Pressed and racked to oak after four days (25% new French oak; 75% one- and two-year-old French oak) for a total of two years.

Alcohol - 14.0%

pH - 3.43

Acidity - 6.7g/L

96/100 - Ray Jordan for The West Australian

"This was a great vintage in Clare and perfect for cabernet. Like the shiraz in this pairing, it's sourced from Polish Hill River and Armagh, two famous subregions of the region. Spice and dark chocolate coat the dense concentrated blackcurrant fruit. The mix of coffee and blue fruits is distinctive. Well structed with sinewy tannins and plenty of appropriate oak." - Ray Jordan

96 points - 2022 Halliday Wine Companion

"Cabernet in Clare takes on its own meaning, its own structure and flavour (providing the producer gets it right). It's right on, here. Everything is in its place, from dark spiced fruits, spread of mint chocolate, woodsy spices and tannins. There's a freshness, too, refreshing acidity and smooth tannins." - Jane Faulkner