"Fruit from a small parcel of a single vineyard on an east/north-east facing block in the Wilyabrup district. A gentle fermentation regime was held for 30 days on skins after the primary fermentation. Pressed to French oak (50% new) for 12 months' maturation. A beautifully modulated wine, with silky tannins sliding through the cassis-accented fruit. Lovely pristine cabernet."
97 points - James Halliday