One of the world’s most widely recognised grape varieties, Cabernet Sauvignon became internationally recognised thanks to the Bordeaux region of France.

Situated in NSW, the Mokhinui vineyard is 400m above sea level and was planted in the 1990s.

Harvest begins March to April once the fruit has reached its optimum ripeness. Our aim is to create a Cabernet Sauvignon that displays rich blackberry and blueberry characters and walks the fine line between the tight herbaceousness and rich chocolate characters that this variety produces.

After harvest the grapes are de-stemmed and loaded as whole berries into the tanks. Fermentation takes place at a temperature of 25-28 degrees Celsius. A cooler ferment helps to preserve the crisp lifted aromatic characters of Cabernet Sauvignon and helps hold a tight directed palate.

Once fermentation has been completed, we use an old Bordeaux winemaking technique called post-ferment maceration. This means we leave the wine on skins and seeds for an extended period of time. Typically, this is between 12 and 18 months with the skins before a further 12 months in oak. This extended period with the skins creates long complex tannins finishing with velvety softness.

Lifted blackberries, blueberries and cassis balanced, are backed up by a great savoury character of sundried tomatoes. The aroma jumps out of the glass. As soon as the wine hits the palate the deep rich velvety tannins of post-ferment maceration are evident. This wine finishes with a dusting of fine mineral tannins and deep chocolate flavours.

The extended period on skins creates wines of fantastic ageing potential.

We recommend drinking the creators Cabernet Sauvignon with some dry, aged grass-fed beef. The lifted berry characters and mineral tannins are a great match to the aromatic iron characters produced from grass-fed beef