Cabernet Sauvignon and Cabernet Franc vines were planted over 30 years ago on a steep western facing aspect on grey clay soils that drain into the Diamond Creek. This is a warmer site relative to the greater Yarra Valley suited to late-ripening varietals.
Winemaking - One third Cabernet Franc, two thirds Cabernet Sauvignon. Yet another dry summer meant we again had very small berries, especially in the Cabernet Sauvignon - low yields but great flavour. The Cabernet Franc returned reasonable yields, so a batch was sealed up as whole bunches for two weeks of carbonic maceration. The Cabernet Sauvignon was treated quite traditionally - worked hard early, then a 2 week maceration on skins before being basket-pressed to barrel for 13 months maturation; the oak was a range of ages, from a new A.P. Johns barrel, to very old. Racked once. Wild yeast fermented, unfiltered, unfined. Minimal sulphites added. No other adds.