Your cart is currently empty!
Appearance: medium deep red, with purple hues
Aroma: red and dark berries, mulberry, spice, mocha, hints of violet. An interesting mix of familiar fruit aromas from the Cabernet Sauvignon, and some beguiling, engaging notes from the Touriga – a wonderful blend of the familiar, and the inviting.
Palate: A medium to full boded wine full of red and exotic fruits with a spicy twist. There is a wonderful open feel to the palate, but no shortage of fruit. The tannins are chalky and brick dust like, and combine with a minerally acid to give a classic savoury finish.
93 points, Halliday Wine Companion
71/29% cabernet sauvignon/touriga, the cabernet from Forest Grove and Wilyabrup, the touriga from Yallingup. Fermented separately, each on skins for 14–19 days, matured in French oak (25% new) for 24 months, then in bottle for 2 years prior to release. Stuart Pym has strong feelings about touriga and its suitability to blend with cabernet sauvignon. To me, the idea of blending these very tannic varieties (and then leaving them in oak for 2 years) suggests that the tannins will somehow multiply from every angle and the wine will become impenetrable. But this wine is not impenetrable. In fact, while the tannins are firm and omnipresent, they are fine, serving to shape the spicy fruit, rather than quash it. An impressive achievement, Pym. I’m listening.
Erin Larkin, Halliday Wine Companion, April 2022
Rib eye with rice and black mushrooms, cassoulet of duck, sausage and beans or aged cheddar
Now and over the next 16 years.