Yep, definitely Cabernet. There’s black olive, currant, smokey, cedary flavours. There’s a bit of gum leaf, rhubarb. The palate is quite big and probably still needs time to settle down. Oak plays a big part – in a good way. It's big, but of a ‘velvet glove’ type of way.
Winery notes (2017 Vintage)
"The fruit from our three Cabernet blocks were blended to create this wine. All blocks have shallow clay over limestone soils, easterly aspects, a gentle slope with a north-south orientation.
A combination of techniques including whole bunch addition and extended maceration were used to ensure complexity and varietal balance. The wine was pressed into a combination of new (10%) and old French (90%) oak, where it underwent secondary fermentation. The wine was matured in oak for a total of 10 months.
Herbaceous characters of mint, capsicum, tomato leaf combine with rhubarb, plum and Campari like bitter orange to create a nose that is both varietal and vibrant. The palate begins with grippy tannins that lead to a mid-palate filled with sweet fruit and rosemary. On the back black cheery and choc mint intermingle with grippy tannins providing a long finish. Freshness and vibrancy the key to this style."
91/100 Campbell Mattinson, The Wine Front, October 2018 (2017 Vintage)
"Well-weighted red wine and importantly, given the region, varietal character has been well maintained. It’s a curranty, fresh-faced expression with attractive briar and dust-like notes in-built. Tannin has melted nicely into the fruit; it finishes juicy; and every step throughout the palate is place surely."