Frankland River is the warmest, most inland subregion of Western Australia's overall cool Great Southern region, and therefore can consistently get Cabernet ripe. This one links raspberry and cherry fruit with earthy mushroom, soy sauce, ground white pepper and oak-spice nuances. The palate is medium in weight with silky tangy fruit and a tightly wound line of powerful tannins. This is still very young, and the oak and tannins could use more time to integrate. Drink now through 2028.
Frankland River is the warmest, most inland subregion of Western Australia's overall cool Great Southern region, and therefore can consistently get Cabernet ripe. This one links raspberry and cherry fruit with earthy mushroom, soy sauce, ground white pepper and oak-spice nuances. The palate is medium in weight with silky tangy fruit and a tightly wound line of powerful tannins. This is still very young, and the oak and tannins could use more time to integrate. Drink now through 2028.
Frankland River is the warmest, most inland subregion of Western Australia's overall cool Great Southern region, and therefore can consistently get Cabernet ripe. This one links raspberry and cherry fruit with earthy mushroom, soy sauce, ground white pepper and oak-spice nuances. The palate is medium in weight with silky tangy fruit and a tightly wound line of powerful tannins. This is still very young, and the oak and tannins could use more time to integrate. Drink now through 2028.
Frankland River is the warmest, most inland subregion of Western Australia's overall cool Great Southern region, and therefore can consistently get Cabernet ripe. This one links raspberry and cherry fruit with earthy mushroom, soy sauce, ground white pepper and oak-spice nuances. The palate is medium in weight with silky tangy fruit and a tightly wound line of powerful tannins. This is still very young, and the oak and tannins could use more time to integrate. Drink now through 2028.