“A flawless integration of the two varieties, neither dominating but working together in harmony.”
This cabernet shiraz has a black core with a purple rim that features a kaleidoscope of aromas. First noted, sweet pastries like blueberry Danish and chocolate croissant with a sugar dusting. The fruits of the forest are quick to emerge, with blackberries and mulberries dominant with the faintest suggestion of formic acid. The imagination conjures thoughts of rare roast beef with black pepper crust, seared venison loin, coal dust, cocoa powder and graphite – with a swirl, aniseed and licorice notes.
A flawless integration of the two varietals, neither dominating but working together in harmony. The aroma descriptors deftly match the palate. Flavours of black fruit and red fruit compote abound. Cocoa powder sweetness adds weight to the substantial mid-palate. There are plenty of savoury flavours to balance out the sweetness, with cold sliced salted beef, roast lamb cooking juices and cured pastrami. The tannins are fine, reminiscent of oolong tea, providing plenty of structure. The delicious fruit is married seamlessly with the creamy American oak. A fine seam of acid provides a refreshing lift on the finish.
97 – Andrew Caillard MW
“Generous, smooth and velvety with ample blackberry, dark chocolate, roasted chestnut and walnut, grilled nut flavours, fine loose knit chocolaty tannins, beautifully integrated oak complexity and sinuous long fresh minerally saline acidity… A superb vintage which will develop and improve further with bottle age. A keep. Drink 2025-2045.”