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2021 Cabernet Sauvignon

Wildberry Estate

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Our Margaret River cabernet sauvignon comes from fruit grown in the sub-region of Wilyabrup in Western Australia.

Medium bodied and vibrant palate sums up this wonderful expression of Wilyabrup Cabernet.

The 2021 Wildberry Cabernet Sauvignon is deep crimson in colour. This wine opens with classic aromas of mulberry, cassis and cedar.

The palate is rich and powerful showing generous red currant, mulberry and chocolate flavours.

A soft and subtle backbone of tannin gives this cabernet a long and precise evolution through the palate.

Using traditional techniques of open fermentation, hand plunging and maturation in fine-grained oak, our Wildberry Estate reserve showcases the best cabernet from each vintage.

86 points (BRONZE) - Sydney Royal Wine Show 2022

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

Sub-region: Wilyabrup 

Cellaring Potential: 5-10 years
Colour: Vibrant red purple hue.
Bouquet: Black and red berry fruit are complemented by earthy graphite and dark chocolate notes. Maturation in seasoned French oak gives a subtle background of vanilla and spice.
Palate: Medium bodied and vibrant palate sums up this wonderful expression of Wilyabrup Cabernet. The palate is fresh and full of vibrant mulberry, cassis and black cherry flavours. Mature, ripe and fresh tannin drives the flavour to a long and persistent finish.

Viticulture:
This Cabernet Sauvignon was grown in the Wilyabrup sub region of Margaret River. The canopy management is a vertical shoot position trellis with a north south facing aspect. The clonal selection is the popular Houghton selection Cabernet Sauvignon.

Soil types are typically sandy loam over free draining lateritic sub soils. 2021 is typified by a cool and mild growing season which has culminated in wines of delicacy and poise.

Winemaking:
The fruit was picked on the 11th April showing excellent flavours and tannin maturity. Lightly crushed fruit was then placed to a static fermenter for a further 13 days of fermentation with daily pump overs to ensure a moderate fermentation temperature and extraction of tannin.

Once the desirable amount of flavour and tannin was evident the wine was pressed before being matured in seasoned French oak for a following 9 months before bottling.

Alc: % 14.0
pH: 3.62
TA: 5.9
RS: <1.0g/L

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