STATISTICAL INFORMATION
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appellation:
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100% Margaret River (Wilyabrup)
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composition:
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100% Cabernet Sauvignon estate grown
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alcohol:
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13.5%
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residual sugar:
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<0.1 gm/L
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TA:
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6.7 gm/L
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pH:
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3.58
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tasting notes
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colour:
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ruby red with some purple hue
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nose:
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cassis, bayleaf, lavender and cidar oak
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palate -
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currants, after 8 mint, cidar and tobacco leaf, liquirice
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weight:
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medium +
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length:
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medium +
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acid balance:
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balanced
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tannins:
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gravelly and long
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flavours:
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elangant plush fruit with hint of cocoa
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Winemakers comments
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This small batch of Margaret River Cabernet Sauvignon displays benchmark aromas of cassis and bayleaf as well savoury note of black olive and after 8 mint. The palate is plush yet elegant with notes of cocoa powder and cigar box. maturation in fine French oak barriques adds complexity and structure: a purist’s Cabernet Sauvignon that will reward carefull cellaring over the next 10 years
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Vineyards notes
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vines:
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2,127 on 1.27Ha, planted 1997
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pruning:
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cane
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date pruned:
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early August 2019
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bud burst:
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early September 2019
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80% cap fall:
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early November 2019
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verasion:
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early January 2020
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irrigation:
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no
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spray:
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sulphur/lime
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spray:
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sulphur/lime
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Harvest notes
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harvest date:
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26 March 2020
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method:
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machine
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yield (t/h):
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4.0
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Winemaking notes
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fermenter:
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concrete open fermenter, hand plunged twice daily
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yeast:
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wild
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pressing:
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21 days
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oak conditioning:
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French oak, 30% new`
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cooperage:
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Demptos, Taransaud, Saint Martin
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fining:
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egg white
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bottling:
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1 June 2021
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preservative:
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sulphur
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cellaring notes:
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up to 10 years
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food pairing:
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game meats with truffle mash potatoes, aged manchego, garlic and rosemary Margaret River leg of lamb on bbq
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