This wine contains some of the oldest vines on the family estate, first planted in 1892. Ample and alluring red raspberry, mulberry and cracked peppercorn and threaded with medicinal cherry/kirsch and lifted with a thread of potent acidity. Peppercorns scent the whole, and sticky tannins, vanilla-lined, prop this up. After fermentation and ample hands-on time, this spent 20 months in American oak prior to bottling. The wood is evident but well integrated, leaving an additional lingering sweetness on top of the super ripe fruit. Dense and hot, but with élan, this drinks well now with richer beef dishes, but will reward cellaring.
Mount Barker is a region at the southernmost point of Western Australia, eastward of famed and coastal Margaret River, and gaining acclaim on its own stead. This is classic Western Oz, with juicy, full-bodied blue and black fruits, plush tannins and ample coastal freshness to carry. Eucalyptus is omnipresent, from first sniff to lingering finish, flushed out with plum, blueberry, cassis on a steely, lingering finish. Tannins are ample, but comfortable in the background, supporting the fruit. This strikes the ideal balance between ripeness, acidity, fruit — plus that bonus point of restraint.
Nearly equal parts Clare and McLaren Vale, this deep, full and sun-ripened Shiraz was cold soaked prior to fermentation, and then into American oak for a short stint before bottling. Thick on the palate, compounded by wood and super ripe fruit, this is medicinal black cherry, cassis, ample pepper and eucalypt on a dense, kissed-with-vanilla palate. Too much of too much; if you're looking for an intense Aussie Shiraz, devoid of place but full of intent (richness), here you go.
Cured meats, cassis, red currant is imbued with light smoke and leather in this ripe Coonawarra cab. Medicinal, minted redcurrant and cherry come across thick and ripe on the dense palate, with soft plushy tannins and seasoned with Worcestershire, damson plum, salty olives. Sweet tobacco, perfumed, sweet jam fruit on the compact palate finish with cedar spicing. This is a rough and ready, plucky big red, perfect for your juicy grilled burgers and chips.
Rich and velveteen, this Margaret River Cabernet Sauvignon is joined with 13% Malbec, flushing out Cab's structural side with plush blueberry, blackberry jam and peppery spice. Ample dusky, brooding spices and extra ample sticky/tacky tannins house the ripe fruit, one that spent a backbone-building year in French oak (13% new). Savoury dark cherry, mint and sultry tobacco lingers on the finish. Though this certainly carries heft, it brings with it an impressive freshness to carry. This will be happy with a few more years in bottle, though showing very well now with airtime.
Spicy, ripe, full and powerful, as one would anticipate from a Margaret River Cabernet Sauvignon, one of the region's hallmark grapes and one of the grape's classic regions. This is sourced from numerous vineyard blocks in and around the subregion of Wilyabrup. Blocks are vinified separately, fermented in tank, and matured in French oak for 18 months. Blackberry, black cherry is pushed through a charcoal filter, with a perfume of dark florals, anise emerging on the back end. Tannins are present, but sueded, and take a backseat to the fruit. Ample perfume, dusky black fruit, peppery spice fill the ripe palate, one that holds its poised form to the vanilla and cardamom-kissed finish. This is ready for drinking now, though will hold with time in cellar.
Dense purple-ruby in colour with a cedary, vanilla-laced nosed of blackcurrants; medium to full-bodied, elegant blackcurrant flavour with a floral grace note; beautifully balanced with great persistence on the palate.