Deep purple/black with a dense purple rim.
A rich, complex Cabernet Sauvignon, highlighting the character of Margaret River. Blackberry, blackcurrant, dried herbs and violets with lovely cedary, oak notes adding further complexity. The essence of this rich, dark style of Wilyabrup Cabernet Sauvignon.
Seamless with tremendous length and intensity of flavour and a lovely chamois mid-palate tannin that this style of Margaret River Cabernet Sauvignon grown in the Wilyabrup area is renowned for.
Will cellar for up to fifteen years from vintage.Download Tasting Notes
The dry, warm Spring of 2010 in Margaret River coupled with the prolonged period of warm days and warm nights from late Dec to early April resulted in an early vintage. Another excellent vintage from Margaret River.
Handpicked fruit was crushed and destemmed before being cold soaked on skins for four days prior to fermentation. A select yeast strain was then added to commence fermentation, with thorough aeration on a daily basis for ten days during fermentation to maximise yeast health and colour intensity and to ensure softness in the end wine.
Following fermentation, the must was pressed to tank to finish primary fermentation before being racked off lees into a combination of French oak barriques (225L) and hogsheads (300L) of which 22% were new. They then underwent a short malolactic fermentation. After 16 months in barrel, and being racked every 3 months, each barrel was individually tasted and assessed to determine the composition of the final blend. The wine was then carefully blended following these trials and lightly fined with fresh, local free-range egg whites before being filtered once and matured in bottle prior to release.
Filet mignon with an aged balsamic glaze.