- Top Cellaring Wines 2013 - James Halliday
- Silver Royal Adelaide Wine Show 2012
- Silver Royal Queensland Wine Show 2012
- Silver Royal Hobart Wine Show 2012
- Silver Royal Perth Wine Show 2012
- Silver Qantas Wine Show 2012
- Bronze Margaret River Wine Show 2012
- Bronze Royal Melbourne Wine Show 2012
- Bronze Decanter World Wine Awards 2012
- Best Bordeaux Blend, Winewise Championships 2012
- 94 Points James Halliday Wine Guide 2011
- Trophy, Dan Murphy’s National Wine Show of Australia 2011
- Trophy, Margaret River Wine Show 2011
- Top Gold, Margaret River Wine Show 2011
- Top Gold, Dan Murphy’s National Wine Show of Australia 2011
- Gold, Perth Royal Wine Show 2011
- London International Wine Challenge 2012
- Silver Royal Adelaide Wine Show 2011
- Silver Royal Melbourne Wine Show 2011
- Decanter World Wine Awards 2012
- Bronze International Wine and Spirit Challenge (London) 2011
Cabernet Sauvignon, Merlot
Wilyabrup is sourced for its richness and robust fruit flavours consistency of ripening fruit and solid tannin profiles. Karridale being one of the most southern areas of the Margaret River Region is slower to ripen fruit, but delivers subtle elegant flavours and 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 a combination of machine harvesting at night and hand picking during the day. The parcels of fruit are crushed and destemmed to static or open fermenters. 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. Post primary ferment all parcels are pressed off skins and then kept separately in a combination of French hogshead and barrique barrels to complete their secondary ferment. Each parcel is matured in barrel for 12 months before being blended prior to bottling.
10th May 2012
Due to an excellent ripening period the wine is displaying a fragrant nose of blackcurrants and violets. With the help of 12 months maturation in French oak the wine has a soft elegant palate of cherries, plums and subtle tannins.