Black currant, Raspberry and Vanilla. 

Demeter Certified Biodynamic by BDRI. 

The Cabernet Sauvignon selected for the production of this wine came from a premium section of our certified biodynamic vineyard in Yallingup. The SA126 clone of Cabernet was destemmed and then gently crushed into an open-top fermenter. The fermenter was then placed in 8 degree refrigeration for a 5 day cold soak. Once happy with the extraction the must was allowed to warm naturally; wild fermentation commenced 2 days later. It was hand-plunged only, twice daily.

On completion of primary fermentation the Cabernet must was pressed directly into new French oak barriques. Once happy with the level of oak present in the wine it was racked into a clay ‘egg’ Amphora. During the 5 months in Amphora, the wine changed and evolved. A softening took place, but a minerality was also evident. The wine was then hand bottled under unbleached, natural cork. Every cork that we have used has been screened at the factory to ensure no TCA is present, so there is no chance of cork taint.

Lively notes of raspberries and cassis, with hints of cedar and vanilla. The mix of red and dark fruits continue onto the palate with blackcurrant and red berries creating a full mouth-feel. The tannins are soft and velvety but present, slightly earthy as a result of time in amphora. They drive the length of the palate, finishing with a dusting of toasted vanilla.

No filtration or fining of this wine has taken place. We have endeavoured to produce a wine that is minimally altered, showcasing the flavours and true identity of our vineyard.

Vegan friendly