Made from two blocks of Cabernet from the Quindalup vineyard, we foot-crush the grapes, hand-plunge them during wild fermentation and then basket press the result into old oak barrels, to finish fermentation and mature for 12 months. 10% of the wine is done 'ripasso'. This means some grapes here are first air-dried into raisins before fermentation then, during fermentation, the skins are re-passed through the blend for good measure. This process creates more intense flavours, that blend to create a unique balance of currant and awesomeness.
If you're having a sip, draw out the process of that part as well - swirl, sniff, taste, savour, and repeat until a smile hits your dial.
Ingredients: Grapes & minimum sulphites