Vintage Conditions

The start of the growing season in 2012 provided the ideal maritime "classic" for the 2013 vintage. It began with a wet July, a drier than average August, a wet September, moderate falls in Oct and November and slightly above average falls in December. The new year blessed with a perfect Indian summer, characterised by sunny days until early April. The relatively dry end to the growing season, combined with warmer than long term mean temperatures in January and Feb set up for some spectacular ripening conditions. The early season warmth corresponded to early ripening of the whites and the early ripening of tannins in the reds. The slightly cooler temperature for March allowed gentle and complete ripening of the reds, making it a complete joy to be part of the Margaret River Wine Industry.

Winemaking Note

The fruit was hand-picked, de-stemmed and the berries left un-crushed to preserve the natural fruit perfumes and allow for slow, controlled tannin and flavour extraction. The ferment was kept cold and pumped over twice a day for 8 days. The still fermenting wine was then gently separated from the skins and allowed to finish ferment in Burgundian-style oak barrels, 33% which were new. The wine was aged in oak for 14 months, after which it was blended, clarified and bottled.

Accolades

96 points, *Special Value Star! - James Halliday Wine Companion 2016
94 points - Ray Jordan's Wine Guide 2016
93 points - Campbell Mattinson, The Wine Front
Commended! - 2015 Decanter Asia Wine Awards
GOLD - Australian Wine Showcase Magazine

Cellaring

This wine has already been cellared for you to enjoy now, but will continue to evolve if kept under suitable conditions.