We had good winter rains then warm summer conditions which brought about an early harvest. We had a few hot-cool-hot-cool periods which made it a little trickier to decide when to pick, but Joch reckons he got it right in the end.

We are pretty old-fashioned here at BoB, conservative even. This certainly holds true for most of our winemaking techniques. We use open fermenters to make our Cabernet, and after fermentation we mature the wine in a mixture of both old (approximately 70%) and new (30%) mainly bigger format French oak. We do blend a little bit of cordon-cut, vine dried Cabernet back to the final blend however, just before bottling. This adds intrigue and spice to the wine and makes us that little less conventional. We have done this every vintage since making our first Cabernet Sauvignon in 2001. So - old school winemaking, with a twist.

• Halliday 2016 Wine Companion

  Follows its own battle plan, pursuing elegance and finesse, not power and depth; its medium-bodied palate opens fluidly, with cassis fruit to the fore, the back-palate picking up the pace with faintly earthy, savoury tannins. Nice wine.

  93 points

• The Wine Front July 15th 2015 Campbell Mattison

  Medium-weight red. Attractively varietal. Blackcurrant and mulberry with red liquorice notes. Velvety tannin ushers it all through the finish. Gently truffly. Good performer.

  91 points

• Nick Stock's McLaren Vale Report #2 on www.jamessuckling.com

  Bosworth do great things with cabernet and this has a neatly captured cassis and red currant nose with gently leafy, liquorice infused notes. The palate's crunchy, bright and upbeat, polished tannins shine bright and the blueberry and cassis flavors hold fresh and long. Drink now to 2020

  92 points

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