The fruit is cold soaked for 10 days prior to fermentation. Twice daily pump-overs and three rack-returns during ferment. The Cabernet spends three and a half weeks on skins, the Shiraz and Malbec spend two and a half weeks and for tannin development and balance. Approximately 70% of the selected barrels were from new French oak.
"Cabernet sauvignon (57%), shiraz (35%), malbec (8%). A mouthfilling red but a well composed one. There's not a hair out of place here. Plum, blackcurrant, vanilla, black olive and mint flavours all make contributions. Tannin folds firmly through the fruit from the mid-palate onwards. It won't go anywhere in a hurry; it has the horizon in its sights."
95 points, Wine Companion (March 2019)
"Violet-purple colour with bright red edges. Mulberries, plums and raspberries, dark chocolate and coffee beans. A ripe and comfortable blend - juicy fruit uncluttered by hefty oak. A generous mouthful of berry fruit. Quality."
94 points, The Real Review (February 2020)
"Wonderful blend of cabernet shiraz malbec captures the essential qualities and characters of these varieties to create something quite special Leafy Black fruit notes on the nose with traces of mocha and dark chocolate. A little cabernet graphite poke as well. The palate is sublimely balanced with deep intensity and power. Chalky and slightly powdery tannins with excellent oak put the final touches on a very good wine."
97 points, Western Australian Wine Guide 2020