Instantly cabernet, exposed by fragrant violet, lavender, blue fruits and a waft of red apple blossom. And yet there’s much more with scented illuminations of baked delights – Danish pastry/croissant and rye bread crust. A Mediterranean ratatouille – laced with thyme, oregano and pulped olive. Chamois, new-buck leather. Cedar – yet any oak presence certainly respectful of fruit. On the palate, medium-bodied. The complete package: Fruit: Juicy redcurrant jelly, dark plum (and plum acidity), fresh rhubarb. Acidity: ‘Just right’ – a lively and lifted conveyance from initial lip-contact to sated ingestion. Tannins: Integrated, polished-graphite tannins. Oak: Seamlessly hidden/concealed oak. Melding well with fruit. Overall, cabernet balance and definition, sans exaggeration.
— Winemaker's notes