Kangaroo Island experienced a very wet winter, followed by a wet spring which made for a tricky flowering period and reduced yields as a result. Both red and white varieties, however, benefitted from the very late (four weeks) vintage – long, slow ripening for maximum flavour.

Grapes are harvested and brought back to our Willunga winery before being crushed and fermented in open vessels.  Juice is pumped over the fermenting grapes twice a day to draw out maximum colour and flavour from the skins. Fermentation finishes in barrel. We use French oak barrels (about 30% new oak, the balance one and two- year old) for this purpose and for maturating the wine. The Cabernet spends about 12 months in oak before bottling.

• James Suckling Australian Wine Review 2019 jamessuckling.com

  93 Points

  This offers a wealth of complexity with black pepper, cedar, tobacco and sage, as well as blackcurrants, citrus and spices. Medium to full body, polished and grippy tannins and a medium-chewy finish. Dialed-in and focused.

• 2022
• 2018
• 2017