Red Wine

The 2014 Red Wine has a pretty, herbal bouquet of black cherries, blackberry, chocolate and earth to go with a medium-bodied, juicy, downright quaffable style on the palate. Aged two years in 30% new French oak, I doubt it will make old bones, but I would happily drink glasses over the coming 3-4 years.


Central Coast
46% Cabernet Franc, 27% Merlot, 14% Petit Verdot, 13% Cabernet Sauvignon
Soil Type
Curtis Gravelly Shale and Sandy Loam, Grassini and McGinley Red and
Farming Practices
Sustainably Farmed
Annual Production
520 Cases
Vinification Method
All varietals fermented separately in open top fermenters, punched down by hand 2 x day, aged 30 months on lees in French Oak, 30% new.