To produce Cabernet Sauvignon Embers Flametree soft extraction techniques and cooler than normal ferment temperatures have resulted in a generously-fruited, fleshy wine with lovely lifted Cabernet Sauvignon aromatics. All batches were fermented separately before being transferred into older French oak barrels to undergo maturation for 12 months. After maturation in barrel the wine was blended, fined, filtered and then bottled.
The vision at Flametree is to produce brilliant wines of uncompromising quality and character. Award winning wine maker, Cliff Royle, selects quality fruit from the Margaret River region, to produce beautifully hand-crafted wines with unique flavour, structure and depth.