Vintage 2006:Terrific winter and spring rains resulted in the growth of big vine canopies, which were more than able to protect the grapes from the spike in heat that occurred in late January. The post January ripening conditions were almost ideal, with lower than average temperatures and no rain whatsoever.
Winemaking: Traditionally made in open fermenters and matured in a mixture of both old (60%) and new (40%) French and American oak. Of the new oak component, 90% was French and the balance American. The Cabernet Sauvignon has benefited from the addition of a small percentage of ‘cordon cut’ ‘Amarone’ style Cabernet which was left to dry on the vine for about two weeks after harvest. Separately fermented and matured, it was blended back just prior to bottling. This ‘Amarone’ style component adds an interesting twist to this single vineyard wine.

96 points. Very deep, almost opaque black purple colour with black purple hue. Perfumed Cabernet nose with top note of violets followed by blackcurrant, cedar, spice and confectionary showing strong varietal character. Mint end note. The palate mirrors the nose, again showing strong ripe Cabernet fruit. Flavours of blackcurrant, spice, confectionary and plum emerge, delivering a full flavoured palate, followed by a very spicy back palate and aftertaste. Nicks Wine Merchants, April 2008