Along with good mate Tim Bailey, these two wanted to create a Coonawarra Cabernet expressing juicy and bright fruit ready to leap into now. And leap into it you should - this is absolutely delicious!
An interesting take on what's known as a 'Field Blend', whole bunch Shiraz and Cabernet Franc was handpicked and thrown into a picking bin before being driven two kilometres down the road before 90% Cabernet was tipped on top. Blended in the field it was...
Buzzing with this excitement, "This is Cabernet as far as we could push it," Bailey tells me.
Minimal intervention was used - punched down morning and evening, the wine spent three months in old oak before being gravity fed to bottle. No additions, fining or filtration.
It smells bunchy and a little stalky. It screams of juiciness. Grilled capsicum, red flowers, pretty violets, red and purple fruit and a hint of tomato bush. Time in the glass reveals scents of tomato sauce on a meat pie. I keep going back to find the mouth drenched in berry fruits finishing with a fine graphite tannin. I couldn't help myself and saw the end of the sample bottle over a couple of days. Big love!
Only 54 dozen produced and sitting at 12% alc - this is Coonawarra Cabernet but not as you know it...
Drink now to five years.