The serious stuff:
The Cabernet Sauvignon was sourced from the stunning Ferguson Valley in Geographe, @ 220 metres, from deep gravelly loam slopes with a north westerly aspect. Careful canopy management allows even physiological ripening of the fruit and skins. Harvested cool and crushed to open fermenters, left on skins for 10 days.
The Sangiovese is sourced from Carbanup in Margaret River. The fruit is gently crushed with a short pump over to manage the tannins. Unfined.
Barrel matured for 18 months in new and seasoned French oak.
But, what does it taste like?
A wine for the long road, a true Gran Turismo.
Blackcurrant, fresh plum, bay leaf and leather spice, with background tomato leaf tannin, a lovely medium bodied structure and crunchy acidity.
Super Duper GT.