Vintage Conditions2017 vintage was set by a near-perfect growing season with a long-awaited wet winter and rainfall well above the long-term average. One of the wettest spring seasons on record minimised the risk of frost damage. Cooler than average spring and summer temperatures ensured a long, slow growing season and allowed intense flavour development and retention of natural grape acidity. Harvest was two weeks later than normal as a result of late January and early February rainfall.Vineyard Selection The Cabernet Sauvignon was sourced from a selection of parcels from Block 1A and Block 5 of from our estate vineyard.Winemaking Once the grapes have been identified to be of optimum maturation and flavour ripeness, the parcels are brought into the winery where they are destemmed and crushed into the open-topped fermenters. Manual pump-overs are conducted twice daily to provide extraction of colour, flavour and tannin. Towards the end of fermentation, the wine is drained and then pressed to a combination of 58% new French and American oak barrels for 20 months maturation. Careful barrel selection takes place before the wine is blended. The wine is neither fined, nor filtered. Tasting EvaluationColour: Concentrated purple-black core with a ruby rim.Aroma: Perfumed varietal Cabernet aromas of blackcurrant, black olive and cassis with further layers of choc mint and rare roast lamb. Subtle oak spice appears with a further swirling of the glass.Palate: Fleshy mid-palate of black plum, black cherry, Black forest cake, cocoa and raspberry liquorice are framed with dusty, mouth-coating tannins. Fresh red apple skin acidity creates focus and direction.Technical NotesVarietal composition: 100% Cabernet SauvignonRegion (GI): Barossa Valley Winemaker: Jason BarretteAlcohol: 14.1% alc/volpH: 3.56TA: 6.5g/LResidual Sugar: 0.55g/LBottled: 19 February 2019

Grenache was hand-picked specifically for the production of rose. The fruit was crushed and macerated for 2 hours to increase colour pick-up as well as some natural fruit tannin. The must was then gently pressed to liberate the juice, and then 80% was fermented in stainless steel at cool temperatures to retain delicate fruit aromas. The balance was drained to old oak hogsheads where the juice underwent a natural fermentation and subsequent maturation on full lees for 5 months before blending and bottlingTasting EvaluationColour: Bright, pale salmon with copper highlights.Aroma: Subtle scents of cantaloupe, red currant, wild strawberry, Morello cherry and freshly grated ginger, pink peppercorn coupled with underlying gunflint aroma.Palate: Red apple skin, ruby grapefruit and rhubarb flavours abound with textural fruit sweetness, balanced with fine fruit phenolics with crunchy apple acid focus. The finish is dry and refreshing. Enjoy with fresh South Australia seafood or on its own.