Cabernet Merlot

Full bodied with balanced acid and rich dark fruit, with savoury and spiced. The tannins are soft and full.

Varietal and rich, blueberry, raspberry, blackcurrant, mocha, cassis, and notes of spice.

Vegetable moussaka or Char-grilled steak with chimichurri

Our fruit for this gem was grown in multiple regions in South Australia including Riverland (Loxton, Moorook, and Paringa), Langhorne Creek, Eden Valley, and McLaren Vale. The Cabernet Sauvignon began to be harvested late February and harvesting concluded with Temple Bruers’ vineyard in Eden Valley in early May. The slow and mild ripening period of the 2021 vintage led to concentrated fruit flavour and gorgeous fine tannins for this bright, full-bodied, fruit-forward delight.

Parcels were all picked at around 12.5-13.5 Baume and fermented separately with final blending post malolactic fermentation. Due to the cool vintage most parcels of grapes came in at low temperatures which meant the must saw a few days of cold soaking before fermentation commenced. Fermentation temperatures were kept at 18-20C to retain fruit freshness and gentle extraction of tannin. Once the wine completed malolactic fermentation it was blended in early June then saw some French and Hungarian oak. Bottling took place in late June. No Sulphur Dioxide was used at any point.

A moderately wet spring and early growing season the conditions were excellent for flowering and fruit set across multiple regions in South Australia. The 2021 vintage and the later growing season was very cool and dry, which led to slower ripening over the season and low disease pressure. A slow and mild ripening period meant natural acidity, concentrated fruit flavour and fine tannins were seen from Temple Bruer vineyards. As a result of conditions yields across the vineyards were also high. Picking began in late January in McLaren Vale and finished in May with Eden Valley.