The debut release for this definitive statement of cabernet from Vasse Felix and Margaret River. Sourced from vines linked to those first Cullity plantings, it was all wild yeast fermented in static and closed fermenters, with skin maceration of 20 days. It's 76 per cent cabernet, 20 per cent malbec and 4 per cent petit verdot. It' all French Bordeaux oak for 18 months, with almost 70 per cent new. This is classic cabernet with a distinctive leafy grahite character on the nose and subtle savouriness. Has opened in the past few months to start revealing deep, rich cabernet flavours of cedar and dark chocolate worked with a lush blackcurrant and fine black-olive nuance. The West Australian - Ray Jordan