The fruit for this McLaren Vale Cabernet Sauvignon is sourced from a single vineyard—planted on an easterly slope in 1999—of Tipsy Hill in Blewitt Springs. The fruit is destemmed and fermented in open-top fermenters and spends 14 days on skins. The wine is then pressed to new French oak (50%) barrels and left on gross lees for nine months with subsequent rackings over the second nine months of its year-and-a-half maturation.
From a single vineyard in Blewitt Springs, planted on an easterly slope in ‘99. Destemmed, open-fermented, 14 days on skins, pressed to barrel (50% new French hogsheads) on gross lees for 9 months, further rackings over the second 9 months of its maturation. Marvellous wine, fluid, juicy and vibrant, with a very long finish, the tannins a gossamer web.
99 points, The Weekend Australian (August 2020)
This stunning rendition offers beautifully fragrant aromas of blackcurrant, Black Doris plum, violet, and cigar box on the nose, together with hints of vanilla and cocoa. It is powerful and concentrated on the palate, displaying outstanding depth and intensity, flowing seamless to an impressively long firm finish backed by chalky tannins.
97 points, Wine Orbit (May 2019)