"Full, very dark, deep, black-hued garnet-red colour, a little lighter on the edge. The nose is full and softly packed with deep and dense aromas of ripe blackcurrant fruit harmoniously entwined with dark plums and savoury dark herbs, along with cedary and earthy nuances, unfolding some mint and eucalypt . The nose unfolds soft layers of detail and grows in volume with aeration. Full-bodied, the palate is softly rich and densely packed with a harmonious amalgam of blackcurrant fruit melded with dark-red plum fruit, unveiling cassis and herb notes along with cedary, spice and earthy elements. The palate is plush and sweet, and is supported by fine-grained tannin structure providing a supple grip. The acidity is integrated, and the wine carries with good flow, leading to a full, gentle finish. This is a full, soft and densely packed Cabernet blend with blackcurrants, plum, earthy and cedary flavours on a balanced palate with fine tannin grip. Match with slow-cooked game meat and casseroles over the next 7-8+ years. A blend of 36% Cabernet Sauvignon, 28% Cabernet Franc. 20% Petit Verdot and 16% Merlot from the ‘St Kitts’, ‘Milton Park’ and ‘Kabininge’ vineyards, fermented to 14.5% alc., the wine aged 12 months in 25% new French oak" Raymond Chan, November 2017

"It’s easy to see why this is such a popular wine in New Zealand. It oozes dense dark berryfruit flavours, with a touch of mint and spicy oak providing added interest. The tannins are sizable but soft. It’s trad in style, big and warm, and that’s what many of us love and look for in Aussie shiraz" Cuisine magazine, Australian Shiraz Tasting, Issue #189, June 2018

"A blend of cabernet sauvignon, cabernet franc, petit verdot and merlot. Reasonably rich, fleshy wine with dark berry, plum, chocolate/mocha, liquorice and spicy oak flavours. An accessible red in a crowd-pleasingly mouthfilling style. Drink 2017 to 2022" Bob Campbell, Master of Wine, October 2017

"Plush and ripe, with a velvety background for the blackberry, plum and blueberry core. Chai tea, vanilla bean and candied ginger accents add a warm, smooth overtone, showing a long, generous finish. Cabernet Sauvignon. Drink now through 2030" MaryAnn Worobiec, Wine Spectator, November 2017

Deep red with brick hues. Lifted berry, cinnamon, nutmeg and dried oregano aromas. The palate doesn’t disappoint with a multitude of flavours melding together to form the wines flavour, starting with red berries and anise. On release the tannins for the fruit and oak are firm and long, the generosity of fruit is balanced by an elegance provided by natural acidity. The wine is full bodied and complete

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and
steady leading to the development of good tannin structure and fruit characters. The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine.