2021 Cabernet Sauvignon

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.

Silver Medal 2022 Royal Hobart Wine Show
Bronze Medal 2023 Royal Queensland Wine Show (86 points)
Bronze Medal 2023 Cowra Wine Show (86 points)
Bronze Medal 2023 International Wine & Spirits Competition
Bronze Medal 2022 KPMG Royal Sydney Wine Show (86 points)
Bronze Medal 2022 Langton’s Margaret River Wine Show (89 points)

"You’re getting some serious cabernet character in this polished wine from what was a very good vintage. Intense blackcurrant and dark plum on the nose with some subtle minerally edges. The palate is so beautifully integrated with the oak deftly supporting the concentrated and powerful fruit. This is a cabernet that could easily sell for a higher price." 93 Points - Ray Jordan Wine

"Blackcurrants, thyme, cassis and pencil lead on the nose. Firm and mineral with focused tannins. Medium-bodied, structured and savory. Drink or hold." 91 Points - James Suckling

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