Handpicked and de-stemmed to small open-top fermenters, we let the ferments go wild. Hand-plunging often and vigourously we press ferments off skins when the tannins are melting in your mouth, about 5 weeks after ferment starts. 100% Cabernet Sauvignon
The 217 Black Betty is really pure fruited with blue, black and red berries, hints of sage, fresh tobacco, chocolate and cedar adding layers of complexity. The blackberries and herbs follow on the palate with layered fine chocolate tannins. A cabernet of great depth and longevity.
The Snake + Herring brand is a wine safari searching for remarkable grapes from West Australian Vineyards. The Search has begun, and our grape balloon manned by Snake (our winemaker) and Herring (our navigator) represent this.The southwest of WA is a viticultural treasure map as there are vineyard jewels scattered throughout. We seek for blocks within vineyards that really shine; they may seem dull when diluted by the bordering lesser dirt. The search is to find and polish these often overlooked gems and present a treasure chest of different jewels: pristine, crystalline Rieslings; crisp, radiant, multi-faceted Chardonnays; alluring, perfumed Sauvignon Blanc and Semillon; dark, exotic, hedonistic Shiraz; brilliant, regal displays of Cabernets and blends.
RALPH KYTE-POWELL - THE REAL REVIEW
Deeply-coloured cabernet with appetising, classical aromas. It has briary varietal aromatics with blackcurrant, black plum, spice and cedary oak in harmony. The palate is rather straight-backed and ungiving at the moment, firm tannins in control, but the building blocks for long ageing are there. All it needs is time to mellow.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Hand-picked, destemmed, wild ferment in small open fermenters, hand-plunged, matured in two new, two 1yo, puncheons. This needs time for the savoury/olive flavours to soften and ripen.