2017 Reserve Cabernet
- 96 Points James Halliday
- 96 Points Ray Jordan
- 95 Points Gourmet Traveller
- Gold Margaret River Wine Show
Wilyabrup is a well-known subregion of Margaret River and consistently produces outstanding Cabernet Sauvignon. This region produces wines with lovely ripe, supple fruit tannins.
The growing season leading into the 2010 Vintage was favourable with good rain in the winter months followed by a relatively dry spring allowing for even flowering across the Cabernet Sauvignon and Merlot varieties. A moderation in temperature during march resulted in a slowing and extension of the ripening period, producing a wine that has strong varietal fruit flavours and great balance.
To take advantage of cool conditions, we undertake machine harvesting at night. The fruit is crushed and destemmed to static fermenters. The skins are cold soaked for 7 days prior to fermentation being initiated. Primary ferments are held between 18-20 degrees with considerable effort put into working the juice through the skins and getting air in during the first half of ferment. During the second stage of the ferment we reduce pumpovers to retain colour intensity and reduce tannin extraction. The wine is held on skins for up to 2 weeks after primary ferment before being pressed off. Post primary ferment skins are pressed off to 100% new French hogshead barrels to complete their secondary ferment. The wine is matured in barrel for 18 months before being blended prior to bottling.
This wine displays attractive ripe blackcurrant fruit with lifted herbal and minty notes, supported by underlying cigar box and chocolate characters. The palate has great intensity and length with luscious red berry fruits, black olive and smooth fine tannins.