The fruit was sourced from 100% old vines on Cullen Vineyard.
Crop level at 6.9 tons per hectare and it is a 100% Cabernet Sauvignon picked on the 3rd of April 2017, which was a MOSH Flower day.
The fermentation of both primary and malolactic was natural.
The wine spent 107 days in terracotta amphorae before being basket pressed direct to 3 barrels. All of the wine was aged in French oak for 6 months, of which 66% were new. The Alcohol is 13.5%
859 bottles madeAwards:
MIKE BENNIE : 97 Points
On skins for 107 days in amphora. Maraschino cherry, dried rose petals, violet, lavender, sweet spice, flavours and scents in synch. A prettiness here, other-worldly and outside the sect of Cullen staunchness and precision. A little looser knit though tannins are ripe, pure and perfect. Such a wonderful wine. Pinot-like I wrote some time before, and again that comes to mind.
JAMES HALLIDAY : 98 Points
Hand-picked, wild-fermented in terracotta amphorae, then pressed to French barriques (66% new) for a further 6 months. The only addition was minimal SO2, biodynamic principles followed throughout. The light crimson colour is deceptive, as is the light to medium-bodied palate. The bouquet is ultra-fragrant, the aromas and flavours locked into red fruits, cassis and gentle but persistent tannins. Utterly delicious.