Enjoy Now to 2034/2037
Vibrant purple colour in the glass. Typical herbal characters shine through on the nose; eucalyptus, spearmint and cocoa nibs alongside delicate blueberry, blackberry and subtle rose florals.
Intense fruit immediately hits the palate; fresh blueberries, wild berries and blackberries. Tannins are tight … feeling a little green and youthful ... however this will even out with time.
The acidity is atypical of the Cabernet Sauvignon varietal. Herbaceous edges with tomato and blackberry leaf. The wine’s structure has all the elements to age well in bottle. Drink now and then age 12 years and reap the benefits.
Holly Cusworth | Tahbilk Cellar Door Manager

Don't Just Take Our Word For It ...

"The maker consistently suggests that his Cabernet is an understated star.
He's right. Taste this and tell him otherwise, such is the gentle, easygoing, seamless flow of the wine that speaks to the local terroir – the Aussie bush aromas, bay leaf and earth – and the grape that makes it its home with lively black berries, baking spices, leafy herbals and blackstrap licorice.
Supple tannins do the rest. So more-ish."
Jeni Port | Wine Companion | July 2025

VINTAGE 2022
The only thing that you can guarantee about the harvest season every year is that there are no guarantees.
The season started off slowly, summer was cool and the rainfall was low in the lead up, so the expectation was for a cracking season … mother nature had other plans!
A windy spring disrupted the fruit set leading to fewer berries per bunch resulting in yields being well down ... as much as 40% with some blocks. Initially we were lulled into thinking that all was going along smoothly. We ticked along at a steady
pace, whites progressed nicely, the reds ripening well and then… wham, everything ripened at once and the usual vintage chaos was back.
There are always two clear weeks in the winery that will either make you or break you. The first is the white/rosé/red juggle and the second is the red pressa-thon. This is when we empty the fermenters, and pretty much fill them straight back up. It is about finding the balance between the initial cold soak, fermentation time and rate, time on skins post fermentation and then bringing in the next parcel of fruit. And just to make it even more fun, this changes every year.
With the low yields and challenges of this harvest the anticipation around the final release of our 2022 vintage Estate Whites and Reds has been answered with wines of great varietal character and concentration.