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.