"A little bit different. An inky purple colour. It had some cola and plum jam notes with roasted nutty oak. It had some lovely plush Cabernet fruit on the palate with good balance and dark fruit and spice and sandy tannin. It was quite yummy and I thought it was a lovely match" Sue Bastian, Sydney International Wine Competition, 2016

"Black fruits and violets. Smoky wood and tobacco. The palate equals the nose. A nice core mid palate with medium plus tannins and acidity. Balanced and well made with medium plus length. In other words a good wine. Not the right food on this occasion but the wine seems to edge out in its completeness and finish" Cameron Douglas, Sydney International Wine Competition, 2016

"This has a bigger oaked up aroma. It has basic green fruits on the palate and the balance is out on grippiness. It finishes short and is frankly tougher going. With food there’s overt tannin and it ends up with a salty feel on the finish" Mark Robertson, Sydney International Wine Competition, 2016

"A vibrant ruby hue. Dark black fruits and cedar on the bouquet lead to a full rich palate with a core of cassis and a spine of fine grained tannins. No change with the food'" Andrea Pritzker, Sydney International Wine Competition, 2016

"Displaying notes of sweet plum and crushed berry fruit. Some very fresh acidity with quite high tannin. It’s still youthful but it has good length and potential. It deserves some further ageing. It works with the food but put it back in the cellar" Andreas Larsson, Sydney International Wine Competition, 2016

"Generous plum, black fruit and chocolate nose. Bright layers of fruit with chalky tannins. Gravelly underlying tension with texture. Long finish. Will develop for many years" International Wine Competition, 2016

Vibrant deep purple-red in the glass with cassis-led aromas with notes of sage, violet petals and blackforest cake. Flavours of fresh blackberries fill the midpalate of this medium to full-bodied classic Cabernet Sauvignon. The fresh acidity and slatey fine tannins focus the bright, concentrated fruit of the low-yielding, old Reynell clone vines.

Good winter rains filled the soil profile, with run off overflowing the winter creeks and quickly filling the dam on the estate. An even bud burst and steady shoot growth developed balanced canopies with improved average crop levels through a very dry and disease free spring. A little supplementary drip irrigation was needed from around the New Year to help the vines through the hotter weather and ensure the berries achieved the varietal flavours, ripe tannins and balanced acidity that are the precursors of good wine.

In a small niche of the John Petrucci vineyard the soil, climate and Cabernet Sauvignon combine to create something special - the fruit that is ultimately hand crafted to become D Block Reserve Cabernet Sauvignon. Gentle hand working of the skins in small, 5 tonne open fermenters and traditional winemaking practices protect and nurture the unique qualities of the terroir. Very fine grained French oak hogsheads are used to allow a long, slow maturation of the wine and subtle oak integration. A combination of new and 1 - 6 year old oak barrels, crafted by select coopers to our requirements, are used to create nuances and diversity of flavour. When maturation and oak integration are perfect, individual barrels are selected and blended to create the fruit power, complexity and harmonious balance that is Shingleback D Block Reserve Cabernet Sauvignon.