91pts Campbell Mattinson, The Wine Front March 2019
All varieties were processed separately. Fermentation commenced, and was allowed to reach 30 deg C. Plunging of the cap occurred 3x daily, at 8 hourly intervals. After completion of fermentation, the Cabernet Sauvignon remained on skins for a further 19 days until the tannins softened, whereas the Merlot and Cabernet Franc only 12 days. The wine was then pressed to tank. All pressings were included. After settling for a day or two, the wine was transferred to barrel, all French oak barriques, with 10% new. Mlf completed in barrel. The wine remained in barrel for 24 months, with quarterly racking.
Intense aromatics of violet, star anise and dried herbs precede the delicious wild berry fruits and smooth tannins from a splash of Merlot and Cabernet Franc.
Drink with friends and turn up the music!