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An exciting collaboration between Tellurian's Tobias Ansted and Paul Osicka Wine's Simon Osicka has produced this beautiful, old-vine Cabernet Sauvignon. 

The fruit was handpicked, then destemmed and the near 100% whole berries were sealed in small, open-top pots for 5 days. The fruit was hand-plunged for ferment, and the must was macerated for 5 days to build tannin structure, followed by 25 days on skins. Wine spent 14 months on Bordeaux cooperated French oak before being racked and bottled in July 2023.

The result is bold, richly textured Cabernet, packed with dense, long tannins complimenting the fine, gravel minerality of the wine. Tart currant, mulberry and loganberry compliments the baked spice and dried herb qualities, all against an oaky, earthy undercurrent - perfect balance in every element.