The fruit was picked over several small picks then de-stemmed/crushed, chilled into mostly open fermenters. Initial cold soak and then inoculated. The fermenters were pumped over with aeration twice a day. The wine was then pressed to French barriques for its Malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended, fined with egg whites and bottled after 12 months maturation.
Dark crimson with purple hues. Aromas of blackberries, florals, bay leaf and dark chocolate. The palate is plush and medium bodied with blackcurrant flavours and fine tannin structure.
Forest Hill holds a firm place in Western Australian wine industry history as it is the oldest cool climate vineyard in the Great Southern region. This family owned winery was founded in 1965 by Tony and Betty Pearse when the vineyard was planted with Riesling and Cabernet Sauvignon. Forest Hill passed through the hands of the late Robert Holmes a Court before ending up with its current owners, the Lyons family. Today, the 95 hectares of vineyards are planted to varietals such as Riesling, Chardonnay, Semillon, Sauvignon Blanc, Shiraz, Merlot and Cabernet Sauvignon. All wines are made from estate grown fruit by winemaker Liam Carmody, who has been with Forest Hill since 2008. The goal is to produce wines with correct varietal definition whilst expressing the distinct regional character of the Great Southern region.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
From Blocks 5, 6 and 7, Selectiv'-harvested, 12 months in French barriques, the wine including 14% malbec. Gold medal WA Wine Show '19 and gold (best in region) Halliday Cabernet Challenge '19. Luscious blackcurrant fruit, bay leaf and fine tannins.
GARY WALSH - THE WINE FRONT
Highbury Fields forever? This includes 14% Malbec. Interestingly, I think I like this wine more than the more expensive Estate and Block 5 wines. Well, there you go. Blackcurrant, plum, aniseed, cedar, dried rose and gum leaf perfume. It’s black fruited, firm and tannic, but succulent and savoury, with black olive rolled in dried herb, crisp but balanced acidity, and a long cool finish. The tannin is kind of lead pencil-y and dark chocolate on the finish. You have to like the Great Southern style, but it’s very good. And value.