Having a small batch winery facility puts Bremerton in a position to be able to keep all parcels of fruit separate from the time of picking through fermentation to oak maturation. As a result, this reveals many amazing small parcels of wine. These amazing parcels get nurtured and tasted and often end up as secret "favorites" that the winemaker Rebecca Willson holds a soft spot for throughout vintage. Previously these parcels would eventually be blended together creating complex blends but losing their individuality. Rebecca has now managed to separate the most enticing parcels that have captured her attention either through uniqueness or pure wine quality, and the B.O.V. (Best of Vintage) label has evolved. The 2004 vintage is the second release under this label.

This Shiraz Cabernet Sauvignon blend is blended from a selection of the best batches of Cabernet Sauvignon and Shiraz fruit that all originated from Bremerton own quality Langhorne Creek vineyards. These vineyards are influenced by the temperate microclimate of warm days, cool nights and breezes from Lake Alexandrina.

The low yielding, high quality parcel selections of fruit were fermented in open vats with the cap wet twice daily. This wine was pressed to oak for the completion of malolactic fermentation. During the maturation of these parcels their amazing perfumed concentrated qualities were revealed and three outstanding barrels identified, the Shiraz in new Canton 36 month fine grain American oak barriques and the Cabernet in a new Saury French oak barrique. These barrels were allowed to mature for 20 months before optimum bottling time. The blend is 75% Shiraz and 25% Cabernet Sauvignon.

A deep purple color, almost black. The bouquet explodes with lovely ripe berried fruit coupled with hints of lifted violets and subtle integrated oak. The palate is full-bodied and ripe with rich sweet flavored blackberry and mulberry characters, layers of spice, licorice, cedar, earth and bittersweet chocolate. This wine will reward with cellaring up to 10 years. Pair with filet Mignon smothered in a Roquefort sauce.

Alcohol: 15%

pH: 3.41

TA: 6.8g/l

Residual Sugar: 1.8g/l