Vineyard
The Tuarts Vineyard is situated at Carabooda, 50kms north of Perth and 6kms from the Indian Ocean. The combination of the limestone based Tuart soils and the maritime climate are well suited to producing fruit driven Cabernet Sauvignon. Crop levels are maintained low at 2.5 tonnes per acre, increasing flavour and colour.

Harvest
A warm January brought harvest forward to early March at excellent flavour and baume balance.

Winemaking
The cabernet sauvignon fruit is cooled overnight before de-stemming and crushing. Fermentation begins cool in 7 tonne static fermenters at a relatively moderate 24 degrees celcius over an 8 day period. Regular pump-overs take place 3 – 4 times a day regulating temperatures and extracting tannin flavour and colour. Following pressing and malolactic fermentation, the wine is transferred to new 50% French oak and 50% in seasoned French oak for 8 months. A small portion of merlot is added to the final blend which adds softness and berry lift.

Nose
Hints of mint and dusty oak. Beautiful cigar-box characters will develop over time.

Palate
A medley of back forrest fruits, olives and voilet characters.

Food
A softer style cabernet ideally suited to slow-cooked Osso Buco or hard savoury cheeses such as parmesan or aged cheddar.

Cellaring
Showing excellent varietal cabernet flavour now, this wine will develop further softness in the medium-term (3-4 years).

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