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Blackcurrants, graphite, bay leaf, energy, purity, precision, youthful.
Hand harvested, destemmed and crushed into our Yarra Yering half-tonne open fermenters. Hand plunged twice daily until fermentation is complete, some extended time on skins until tannins soften before deciding to press based on taste. Gravity filled to 2 French oak Bordeaux shaped barrels, one new and one two-year-old for 18 months completing malolactic fermentation in the cool underground cellars.
Varietals: 100% Cabernet Sauvignon
Region: Yarra Valley (Gruyere)
Vines: Fruit sourced from the 1969 planted No.1 Cabernet Sauvignon, exclusively from the south west corner following a gravel band through the block.
Cellaring: This is one for the cellar to evolve for a further 20+ years under suitable conditions.