94 points - "65/14/12/9% cabernet sauvignon/merlot/petit verdot/cabernet franc. An ode to cabernet and friends in a region that increasingly seems to be giving ground to shiraz. Adrian Rodda appreciates the fineness of detail that the cabernet blend can bring to the glass: the cassis, loganberry, black cherry and the prettiest of the spices. There are edges in wild herbs, jalapeño, earth and vanilla, not to mention length, and an overall thick ribbon of tannin which suggests longevity." – Jeni Port (Halliday Wine Companion)

93 points - "A lovely bright colour, purple-red with a ruby flash pleasing the eye. Crushed blackcurrant, briar, cherry syrup and cedary aromas—with a whisper of reduction—are of middling intensity, leading into a succulent, mid-weight mouthful. It finishes tangy with bracing acidity, and very fine-grained tannins structure it tightly. It’s a closed up, understated wine at the moment with a rather austere personality, but its quality is obvious. I’d love to taste it again when it’s mellowed and expanded a bit with a couple of years in bottle." – Ralph Kyte-Powell (The Real Review)

An array of red and purple fruits (think redcurrants, dark cherries and plums), heightened by aromas of violets and wild herbs. The supple fruit characters are interwoven with fine, velvety tannins giving the wine great balance and finesse.

‘Cuvée de Chais’ loosely translates as Cellar Blend and is Adrian’s interpretation of a traditional Bordeaux blend or ‘Claret’. Adrian believes when it comes to Bordeaux varieties, the sum is greater than its parts.

Cabernet Sauvignon provides the tannin, length and structural backbone, Merlot contributes ‘the fuzzy ball of fruit’ in the mid-palate, Cabernet Franc provides fragrant red fruits and savouriness. Petit Verdot adds perfume and acid line to the finish.Cabernet Sauvignon was crushed and de-stemmed whereas the other four varieties incorporated more whole berries.

During fermentation, the timing and combination of pump-overs, “rack and returns”, pigeage and plunging was to preserve aromatics and perfume yet extract adequate tannins for structure and length, depending on the variety. Post-fermentation, the Cabernet Sauvignon was held on skins for a further 15 days than the other varieties. All wines were pressed to French oak barriques (36% new) for 15 months.

The 2023 Cuvée de Chais consists of Cabernet Sauvignon (65%), Merlot (14%), Petit Verdot (12%), and Cabernet Franc (9%).
The wine was bottled without fining or filtration.

2023 harvest date: 24th, through to 27th April
Bottled: 18th September 2024