This Cab Franc-dominant Bordeaux blend from Western Australia's chilly deep south opens with distinctive notes of plump red fruit, cedar, dried thyme, violets and black olive, with a sanguine and warm stone vibe. The palate is full but fresh, with a lift of fresh fruit and oodles of savory herbs on the finish. Tannins are nicely textured but a bit drying, giving austerity to the wine, especially alongside the noticeable oak influence and some alcohol heat. But paired with a roast lamb, this should be a lovely, expressive drop. Drink now–2026.
This Cab Franc-dominant Bordeaux blend from Western Australia's chilly deep south opens with distinctive notes of plump red fruit, cedar, dried thyme, violets and black olive, with a sanguine and warm stone vibe. The palate is full but fresh, with a lift of fresh fruit and oodles of savory herbs on the finish. Tannins are nicely textured but a bit drying, giving austerity to the wine, especially alongside the noticeable oak influence and some alcohol heat. But paired with a roast lamb, this should be a lovely, expressive drop. Drink now–2026.
This Cab Franc-dominant Bordeaux blend from Western Australia's chilly deep south opens with distinctive notes of plump red fruit, cedar, dried thyme, violets and black olive, with a sanguine and warm stone vibe. The palate is full but fresh, with a lift of fresh fruit and oodles of savory herbs on the finish. Tannins are nicely textured but a bit drying, giving austerity to the wine, especially alongside the noticeable oak influence and some alcohol heat. But paired with a roast lamb, this should be a lovely, expressive drop. Drink now–2026.
This Cab Franc-dominant Bordeaux blend from Western Australia's chilly deep south opens with distinctive notes of plump red fruit, cedar, dried thyme, violets and black olive, with a sanguine and warm stone vibe. The palate is full but fresh, with a lift of fresh fruit and oodles of savory herbs on the finish. Tannins are nicely textured but a bit drying, giving austerity to the wine, especially alongside the noticeable oak influence and some alcohol heat. But paired with a roast lamb, this should be a lovely, expressive drop. Drink now–2026.