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Like all good Aussie characters this bloke is generally referred to by his nickname, Cab Sav. But, while it’s fine to shorten the name, it’s best to take your time when blending one.

Employing elements of appassimento—inspired by the wines of Valpolicella—this is a fascinating Cabernet, totally different to anything we know of on the market. It comes from two blocks in the Blind Corner Quindalup vineyard, where the soils are sand over pea gravel with a granite base.

The fruit was fermented naturally with no acid additions or fining. Maturation occurred in mature oak. A portion of the ferment was first air-dried before fermentation (appassimento), a process intended to soften and lengthen the wine’s tannic frame while adding layers of flavour complexity.

Made from two blocks of Cabernet, we foot-crush the grapes, hand-plunge them during wild fermentation and then basket press the result into old oak barrels, to finish fermentation and mature for 12 months. A portion of the wine is re-fermented on the skins from the Wilyabrup Bernard, which are first air-dried. Another portion is air dried and skin-fermented in its own right.

This process creates more intense flavours, that blend to create a unique balance of currant and awesomeness. If you’re having a sip, draw out the process of that part as well -swirl, sniff, taste, savour, and repeat until a smile hits your dial.