NZ-Wide 
NZ-Wide
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Buy OnlineTrophy for Best of Region, Top Gold & 96/100 – James Halliday Australian Chardonnay & Cabernet Challenge 2022
Gold Medal – New Zealand International Wine Show 2021
Gold Medal & 95/100 – Perth Royal Wine Awards 2021
96/100 – Winestate Magazine Best of South Australia 2021
Winery notes (2019 Vintage)
"Concentrated fleshy dark fruit and fine-grained tannins. Mulberry, leaf and nutty spice aromas lead to a layered palate of dark fruit and savoury herbs, with mouth-filling texture offering great intensity and richness. Chalky tannins are seamlessly integrated from maturation in French and American oak hogsheads for 20 months.
Cabernet fruit was chosen from a few select vineyards that exhibit exceptional varietal character and power of fruit flavour. The elegance of fruit comes from the southern vineyards while the structure and backbone come from the more northern vineyards
The Cabernet was cold soaked for 5 days and fermented for 14 days on skins in total. A cool ferment ensured that vibrancy and freshness was maintained. The wine was pressed off skins to a selection of new French oak and second use French and American oak hogsheads, spending a total of 20 months in barrel."
4 Stars Cuisine NZ & International Bordeaux Varieties Tasting, June 2023 (2019 Vintage)
"Deeply coloured with barely noticeable signs of colour fade. The nose is lovely with aromas of cassis plums, florals and oak commingling perfectly. The palate is rich and soft, bordering on jammy but is held beautifully in check by chalky tannins and steely acid."
91/100 Campbell Mattinson, The Wine Front, October 2021 (2019 Vintage)
"This delivers plenty of flavour. It’s a good wine. Blackcurrant and mint, chocolate and raspberry flavours charge through in convincing style. It’s a big wine but it’s well done. There’s tannin, there’s fruit, there’s oak, all in substantial but balanced measure."
90/100 Matt Dunne, WinePilot.com, October 2021 (2019 Vintage)
"A textural and layered example with lots of florals on the nose – violets, blackcurrant, tea leaf, mint, liquorice strap. The palate is bold and sits firmly in the riper spectrum with boysenberry and kirsch. Smart tannin and oak integration. Juicy and round – definitely a go-to mid-week quaffer! But don’t just have your main course hat on and venture into dessert land via bitter chocolate tart with raspberry and sea salt."
