2019 Cabernet Sauvignon (Case of 6)

Colour Rich plum red with black tints.

Nose Aromas of salted raspberry, mulberry & bramble, tobacco and bay-leaf with complexing notes of ground coffee, dark chocolate and five spice.

Palate Medium to full-bodied, this wine shows an abundance of fruit sweetness on the mid-palate, with classical cassis, raspberry and olive tapenade notes to the fore. Savoury notes of tobacco leaf and dried herbs combine with hints of exotic spice, bitter cocoa and graphite to add depth and complexity. A refreshing acid line provides poise and length, while an array of fine, earthen tannin provides structure and form.

Fruit sourced from various blocks – so a combination of hand and machine picked fruit was destemmed to a combination of open and static fermenters. Generally, ferments were cold soaked, with a controlled ferment allowing for considered and gentle maceration on skins. Wines spent somewhere between 2-4 weeks on skins depending on the parcel and fermenter, with MLF complete before pressing off skins to tank for a quick settle before racking to oak. Wines then spent the next 18 months in oak with no racking or movement – just a monthly topping. Cabernet blends were assembled in December 2020 according to barrel selection, prior to a light egg fining, long-term settle in tank and filtration before bottling in June 2021.

Winemaker Jeremy Hodgson

Region Wilyabrup, Margaret River, Western Australia
Varieties Cabernet Sauvignon (100%)
Alcohol 14%
PH 3.65
Acidity 5.85 g/L
Residual Sugar <1.0 g/L

2019 - A cooler vintage, but a warm & dry period in March-April provided perfect conditions for red grape ripening.

Cellaring Tannins are plentiful, providing a structural framework to the wine and ensuring good cellaring potential of 8-12 years, however they are sufficiently matured to allow for immediate enjoyment.

Serving Temperature Room temperature 15-18°C

Serving Suggestion Roasted leg of lamb with minted peas and potato dauphinoise.