Vintage 2020 $44

The Reserve was made from 63% Merlot, 25% Cabernet Franc and 12% Petit Verdot. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately while Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were moved to fine grained french oak, 40% new. Malolactic fermentation was done in barrel and completed after 6 months. Barrel selection and blending was performed in January 2021 and the blended wine moved back to barrel for another 8 months. The final blend was from 47% new oak.

Vintage 2019 $44

The Reserve was made from 54% Merlot, 35% Cabernet Franc and 11% Petit Verdot. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately while Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were moved to fine grained french oak, 40% new. Malolactic fermentation was done in barrel and completed after 6 months. Barrel selection and blending was performed in January 2020 and the blended wine moved back to barrel for another 8 months. The final blend was from 47% new oak.

Vintage 2016, 2017 and 2018

Not made.

Vintage 2015 (Sold out)

The Reserve was made from 66% Merlot, 25% Cabernet Franc and 9% Petit Verdot. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately while Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were moved to fine grained french oak, 40% new. Malolactic fermentation was done in barrel and completed after 8 months. Barrel selection and blending was performed in January 2016 and the blended wine moved back to barrel for another 8 months. The final blend was from 40% new oak.

Vintage 2014 (Sold out)

The Reserve was made from 73% Merlot, 23% Cabernet Franc and 4% Petit Verdot. This reflected the better performance of Merlot in this a dry but somewhat cooler year. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately while Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were moved to fine grained french oak, 33% new. Malolactic fermentation was done in barrel and completed after 7 months. Barrel selection and blending was performed in November 2014 and the blended wine moved back to barrel for another 9 months. The final blend was from 50% new oak.

Vintage 2013 (Sold Out)

The Reserve was made from 62% Merlot, 29% Cabernet Franc and 9% Petit Verdot. A perfect year gave us the opportunity to blend with freedom. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately whilke Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were then moved to fine grained french oak, 33% new. Malolactic fermentation was done in barrel and completed after 7 months. Barrel selection and blending was performed in November 2014 and the blended wine moved back to barrel for another 9 months. The final blend was from 50% new oak.

Cellar Chart

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