This single vineyard wine is made from our dry grown Wilyabrup Cabernet Sauvignon planted in 1973, picked in a number of small batches and carefully crafted to make the best Cabernet possible. Small quantities of other complementary varieties are trialled during the final blending to further add to the depth and complexity of the Cabernet Sauvignon. Elegant structure, complexity, depth of quality fruit, balance and longevity are the key goals.
98 points James Halliday, The Weekend Australian, May 2019
‘Includes 3.9% petit verdot, 2.5% malbec and 1.6% cabernet franc; it spent up to 36 days on skins, matured for 18 months in French barriques (50% new). An exceptional cabernet, as intense as it is elegant with great mouthfeel from superfine tannins. Drink to 2045.’