The Blackbutt is a fine tuned blend of Cabernet Sauvignon (73%), Malbec (22%) and Cabernet Franc (5%) from the oldest blocks of estate grown fruit. The parcels are fermented separately in small open fermenters and hand plunged 3 times a day before pressing and maturation in French oak for 20 months.
An extremely dry winter was followed by a warm growing season with intermittent and timely rainfall resulting in vines producing low yields of intensely flavoured fruit.
Bright crimson with a garnet rim.
Complex flavours of wild strawberries layered with earthy forest floor notes with a vibrant line of acidity that carries the chewy, burnt caramel tannin structure to an even, balanced finish.
Ready to enjoy now but will gain in complexity over the next eight to ten years with careful cellaring.