Lifted aroma of blueberry, black currant and chocolate mint with hints of cedary oak and signature Margaret River tomato leaf.
The grapes are grown across the 4 sub-regions of Margaret River-Yallingup, Wilyabrup, Karridale and Wallcliffe. Once picked they are crushed into small open fermenters where they are fermented on skins for 14 days before pressing. After a short time settling in tank the wine is transferred into new 1 and 2 year old barrels and aged for a period of 14 months.
