This Cabernet is full of black current and cassis characters with a beautiful velvety mouth feel. There is an added hint of chocolate and leather which makes for a wonderfully complex wine. The fruit was destemmed, crushed and cold soaked for 3 days, with traditional Bordeaux yeast used for the fermentation. Whilst drinking well now, this wine will continue to develop for the next 6 – 10 years.
The vineyards that winemaker Rebecca and her viticulturist husband Tim Duffy own in the Tamar Valley are steeped with a rich Australian (and sporting!) history; making their site probably one of the most interesting and unique in the country. The original and iconic use of their site was to grow Holm Oak trees to be used in making Alexander Patent Racquet Co. tennis racquets in the 1930’s. Sadly, the wood from the Holm Oak trees didn’t meet the standards to be turned into racquets but that’s where this story takes a fortuitous turn for the Tasmanian wine industry; grape vines were planted in this rich and fertile land in 1983. Using the original Pinot Noir and Cabernet plantings, Bec and Tim now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc. Greeted by a view surrounding the Cellar Door of breathtaking vineyards and orchards you can wander down the path to visit Pinot the Pig and feed him a few cheeky apples before reaching the Cellar Door. If Bec isn’t hard at work in the winery she may even join you for a glass of wine and tell you the story of how they came to plant 12 hectares of vines in this beautiful part of the world.