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2021 Reserve Cabernet Sauvignon

Wildberry Estate

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Showcasing the best cabernet from each vintage.

Our Margaret River cabernet sauvignon comes from select parcels of fruit grown on the Wildberry Vineyard. Located in the sub-region of Wilyabrup, the vineyard has been the fruit source of many award winning wines.

The 2021 Wildberry Estate Reserve cabernet sauvignon is rich and powerful, showing generous red currant, mulberry and chocolate flavours.

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. 

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.

Variety: Cabernet Sauvignon 100%
Region: Margaret River 100%
Sub Region: Wilyabrup
Colour: Deep Crimson
Cellaring Potential: This wine is drinking beautifully now and will reward with careful cellaring over the next 8-12 years

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

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 17 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 50% 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%: 14.6%

pH: 3.62
TA: 6.8g/L
RS: Dry

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