This sub-region of the Yarra Valley is recognised as a premium Cabernet Sauvignon area and with our five acres of vines now approaching 25 years of age, they are producing Cabernet Sauvignon with great depth, concentration, structure and just enough herbaceousness to let you know it’s cool climate Cabernet. Grown in ancient grey clay and with VSP trellising to encourage light into the fruiting zone.
In 2019, the Cabernet Sauvignon grapes were harvested in two picking days, two weeks apart, giving a spectrum of flavours. The fruit was destemmed, lightly crushed and gravity fed to the fermenters, with a little stalk added for seasoning. Wild yeasts kicked off the ferment and the winemakers combined pump-overs and plunging to mix the must. A long and gentle maceration post-ferment built the wine’s structure. Maturation and wild malolactic fermentation occurred in 300L French oak barrels.