THE VINEYARD This Cabernet Sauvignon comes from Peppermint Farm on Strout Rd, featuring alluvial clay interspersed with riverbed shale and rock. The vineyard was planted in 1994 at an elevation of 93m above sea level, with a density of 1,916 vines per hectare, spaced 1.8m apart and 2.9m between rows. It has a westerly-facing aspect, and the vineyard rows are oriented east to west. WINEMAKING Crushed and destemmed, the grapes were placed into 4-tonne open fermenters for a 2-day cold soak on skins prior to fermentation, with primarily pump-overs of juice over the fermenting skins 4 times daily. Once the desired extraction of colour, flavour, and tannin was achieved after 12 days on skins, the grapes were gently pressed to stainless steel. Once dry, the wine was racked to a combination of new and older French oak Bordeaux barriques to complete malolactic fermentation. It was racked and returned every 3 months during a total maturation period of 16 months. THE WINE Fragrant bouquet of cedar, dark berry fruits, and sandalwood spice, with subtle hints of fennel and sage leaf. The palate exhibits beautiful balance and intensity, featuring ripe plum flesh, blackcurrant, and olive tapenade, with fine, balanced tannins leading to a long savoury finish. This is a wine of immediate appeal, yet it has the structural backbone and acidity to reward those with the patience for extended cellaring. ACCLAIM HIGHLIGHTS 95 Points awarded by Shanteh Wale in the SA Wine Guide 2025 by Winepilot "Matured for 16 months French barriques. Small compact cabernet berries can be detected here. There is a hint of lilac and underbrush, Christmas cherries and plum skin. Kampot peppers, shiso and sage leaf. A wealth of fresh redcurrant acidity and fine lace of tannins. It's dialled up in its rigour with a spice trail of sumac, paprika and poppy seed. Here, we see the McLaren Vale ardour with the cellar potential of a decade or so. Impressive stuff."