All the fruit was hand harvested and delivered to the winery, where it was carefully hand-sorted and destemmed. Each variety was then placed into small, open fermenters and seeded for primary fermentation with multiple yeast strains and hand plunged 3 times per day, for extraction of colour and flavour.
This stunning Margaret River Cabernet has 4% Cabernet Franc and 2% Petit Verdot included. The team talk of some of the difficulties encountered by Margaret River wineries during this year, but everything is relative and a difficult vintage here seems to be the dream of many other regions. It was a year that finished extremely well, though, with a longer than average ripening period. Yields were down but in the end, some stellar fruit was harvested. - 98 points, Ken Gargett
