Reserve
Collection

These wines represent the best parcels of fruit from theVintage; they are identified early on and kept aside. Both of these wines have been matured in French oak for 18 months before being carefully blended prior to bottling.

2017 Reserve Cabernet
Sauvignon

Vineyards

The Wilyabrup sub-region of Margaret River is used for its consistency in producing rich fruit flavours, providing subtle and elegant aromatics and fine tannins.

Season

The 2018 vintage in Margaret River is considered a stand out year. Excellent flowering and fruit set in October/November 2017 coupled with a cool January/February ensured a steady ripening period resulting in a beautiful balance of yields, flavour development and tannins.

  • Harvest Date

  • End of March and early April 2018
  • Analysis

  • Alcohol 14.5 %
  • TA 5.8 g/l
  • pH 3.6
  • Bottling Date

  • November¬†2019

Winemaking

Hand-picked fruit is crushed and destemmed to Static Fermenters. Ferments are maintained at cool temperatures with minimal pump overs, to ensure delicate extraction of flavours and colour. The wine is on skins for up to one month and then pressed off to a mix of French oak barrels - forty percent in new and the remainder into second and third use oak for eighteen months barrel maturation.

  • Closure

  • Screwcap
  • Cellaring

  • 10 years+

Tasting Notes

Our best parcel of cabernet is hand-picked, then destemmed into open fermenters and gently plunged on skins for two months, prior to barrelling down for eighteen months. Earthy forest floor, dark brooding fruits with notes of cedar and graphite. The palate is elegant and seamless with fine dusty tannins. This wine offers excellent cellaring potential.

 

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