Grapes sourced from vineyards in Gundagai and Hilltops of New South Wales, the higher altitude there coupled with the dry summer and autumn, provides excellent ripening conditions for Cabernet Sauvignon.

Machine harvest, crushed and fermented with wild and cultured yeast in open tank for 10 days or so, then wine matured in new and up to 2-years-old French Barrels for 15-18 months. Wine bottled in March 2018.

Because of its balance it can be enjoyed now, but will undoubtedly live for at least a decade.

A wonderful accompaniment to roast lamb, grilled steaks, ribs and strong-flavored cheeses, its high natural acidity and tight tannin structure perfectly cut through the richness of the food and cleaning up the palate.

Best serve temperature:16-18 °C