Dry Land Cabernet Sauvignon 2016

Our dry grown vines are expertly managed to ensure low cropping at 2T/acre, with fruit being hand picked at optimal ripeness. Traditional methods of open fermentation for 10 days and hand plunging extract maximum colour and flavour before maturation in French oak for 24 months. Profile | Blackcurrant, ripe raspberry, dark chocolate, mint, eucalypt, firm tannins.

V16 // Gold Medal @ 2018 Cairns Show Wine Awards, 4.5 STARS Winestate Magazine.

As Winemaker Justin Ardill says, ‘great wines are made in the vineyard’. He works with viticulturalist Rob Smyth to ensure the estate vineyards are expertly managed to ensure optimum fruit quality and yields. The vineyards are also dry grown meaning they rely on natural rainfall and are non-irrigated producing very low yields of rich, concentrated fruit. Each parcel produces regionally distinct wines showcasing the terroir of the vineyards and region. Winemaker Justin continues to use traditional winemaking techniques of hand picking, open fermentation, hand plunging, basket pressing and oak barrel maturation which allow the quality terroir to truly shine.