A NOTE FROM OUR WINEMAKERS
With our Numbered Series, we have reinvented the iconic Australian blended wine. Honouring the Australian tradition of blending wine from different regions to make the best wine possible, we have added our take on the concept to create a series of classic luxury wines complemented by timeless craftsmanship and a modern design aesthetic.
Peter Dillon
Director of Winemaking
Jonathon Mattick
Assistant Winemaker
CELLAR RELEASE - THE FINER DETAILS
VINTAGE
Abundant rain over winter and spring set up good soil moisture. Yields were low due to the effects of frost damage the previous season and unsettled weather during flowering and fruit set.
The summer was warm and dry until heavy rain off the tail of Cyclone Olwyn in late-February, a welcome relief for late-ripening varieties such as Merlot and Cabernet. The typical autumn of dry, warm days and cool nights allowed a long, slow ripening period encouraging complex flavour development balanced with natural acid retention.
VINEYARD
The fruit was harvested in dry weather at the end of March and into early-April. It was destemmed and crushed and left to macerate in open fermenters before fermentation commenced naturally with wild yeasts.
The wine was matured for 26 months in French oak barriques, about 60% new. We used St Martin and Taransaud oak, including premium limited-series Taransaud T5 barrels for extra elegance and depth. The high proportion of new oak adds flavour and oak tannins, while the extended maturation period softens the wines, adds complexity and enhances structure. After a rigorous selection and blending process, the wine was lightly fined with egg white before bottling. It was then aged in our cellars before release to you.
WINEMAKING
This wine is a natural expression of healthy, ripe fruit with inherent good structure and mature tannins. The fruit was picked in dry weather in early May and was destemmed and partially crushed before fermentation in open fermenters with twice-daily rack and return to extract flavour, colour and tannin. The wine was matured for 16 months in French oak hogsheads and barriques; about half were first or second use barrels. We chose St Martin and Demptos barrels with a tight grain and deep, slow toast to add flavour and structure without charry notes. During the crucial stage of blending each barrel was assessed and only the finest were reserved for this wine.
TASTING NOTE
This wine has the distinctive bay leaf aromas of Margaret River Cabernet together with deep cassis, chocolate and lifted red berry freshness.
The palate has brooding blackberry and cassis boosted in the mid-palate with generous bright red fruits from Merlot. Classic Cabernet structure and drive produces a long tail of fine tannin and crisp acid reinforced with subtle oak and appealing mineral notes.
