2022 Reserve Cabernet Sauvignon

Variety: Cabernet Sauvignon 100%
Region: Margaret River 100%
Sub Region: Wilyabrup 

Cellaring Potential: This wine is drinking beautifully now and will reward with careful cellaring over the next 8-12 years. 

Colour: Deep crimson

Bouquet: Brooding blackberry, mulberry, dark chocolate and cedar aromas typify the aromatic profile of this reserve style.

Palate: The palate is rich and powerful showing generous redcurrant, mulberry and dark chocolate flavours. A soft and supple backbone of tannin gives this Cabernet a long and precise evolution through the palate.

Ray Jordan Wine (95 points)
Silver - 2024 International Wine & Spirits Competition (92 points)
Silver - 2024 Halliday Wine Companion (91 points)
Silver - 2023 Wine Show of Western Australia
Bronze - 2024 Halliday Cabernet Challenge

"A delightfully presented cabernet from this excellent vintage. Has a pretty perfumed nose of blackcurrant and leafy African violet with a trace of black olive. Seamlessly integrated oak and fine tannins gentle caress the palate. It’s poised and medium bodied with flavours of dark chocolate and black fruits rounded out with some really attractive integrated oak." - 95 Points, Ray Jordan Wine.

"Lush aromas of foraged blackberry and blackcurrant leaf lead to a palate of red cherries, rose bud, and prune plums. The sultry finish lingers with poignant tannins aiding in its development." - 92 Points (Silver), IWSC 2024.

"Plush and ripe with all manner of varietal inputs from mulberries and loganberries to bay leaves and plenty of oak - all spicy and woodsy. It's fuller bodied, with plump tannins and super-week fruit/oak on the palate, plus licorice all sorts." - 91 Points (Silver), Jane Faulkner - Halliday Wine Companion.

Viticulture

Grown on the Wildberry Estate vineyard this parcel of fruit enjoys one of the more sought-after addresses for Cabernet Sauvignon not only in Australia but also in a global sense. Wilyabrup has rapidly gained a global reputation as one of the best places to grow Cabernet in the world and the Wildberry Vineyard with its free draining gravelly soils and north facing aspect deliver a unique viticultural environment in which to grow premium Cabernet Sauvignon.  

Winemaking

Carefully selected fruit is delivered to the winery where it was crushed and destemmed to a static fermenter. Selected yeast is added and a controlled fermentation was conducted over a 18 day period.

During fermentation the wine is pumped over the skins twice a day to facilitate colour and tannin extraction. A period of post fermentation maceration on-skins has been employed for this batch to further ameliorate and soften the tannin profile of this wine.

Following fermentation the wine is matured in approximately 25% new and a selection of one and two year old French oak barriques. Following maturation the wine is assembled before a gentle filtration prior to bottling.

Alc%: 14.3%
pH: 3.58
TA: 6.72g/L
RS: Dry