6.29 tonnes of estate grown fruit were specially selected and hand picked from 40 year old dry grown 'old block' vines planted by the Late Jeff and Wynn Gallagher in 1982 at a Bourné of 13.5° on March 17, 2015 then transported directly to the winery, crushed and placed in open fermenters. At this stage the grape acid was adjusted and inoculated with yeast. For the following six days the crushed grapes were hand plunged and temperature controlled. The "must" (skins and wine) was then pressed and pumped to stainless steel tanks to allow secondary or malolactic fermentation to take place. At the completion of this process, the wine was racked to French oak barriques for 20 months of maturation. After minimum filtration, the Cabernet Sauvignon was bottled at the winery in December 2015. 471 cases were produced.
95/ 100 James Halliday Australian Wine Companion 2018
"A potent, serious wine from start to finish. Something like a young, expensive Bordeaux as you nose it, the dark cassis character and oak engaged in a battle for supremacy. Deeply flavoured but closed, a hint of sweet fruit just a teaser. To 2030."
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