Winemaking

Hand-picked, destemmed, and crushed.
Fermented on skins for 4 days before pressing.
Completed malolactic fermentation and was racked once.
Aged for 6 months in neutral French barriques.

Tasting Notes

On the nose: intense leafy aromatics — garden mint, blackberry bramble, lantana, and lavender.
On the palate: a cool, mineral, and herbaceous profile with flavors of licorice root and anise.
This is a unique take on Cabernet Franc, distinct from those of Margaret River and other Australian regions.

Technical Details

• Alcohol: 13.3%

• pH: 3.56

• Total Acidity (TA): 5.74 g/L

• Residual Sugar (RS): Negligible