2017 Museum Release Bernard
Qantas Magazine described this wine "like Margaret River Cabernet with the volume turned way up". We like to think it's more like seeing a band live versus hearing them on the radio.
Made from a single block of Cabernet Sauvignon on the Blind Corner vineyard, the grapes are handpicked and air-dried prior to fermentation. This concentrates the flavours of the fruit, giving it a more powerful edge. The grapes are then foot-crushed, hand-plunged during wild-fermentation. The wine is left on these skins for 100 days and 100 nights. Then gently basket pressed to French oak barrels. There the blend matures for twelve months before being bottled without any fining.
Perfect with red meat braising, the fire blazing and conversation raging.