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The wine has a brilliant deep garnet colour with purple hues. A complex and concentrated nose is suggestive of blue fruits, dark chocolate, vanilla and a touch of cedar. The palate is an example of power with finesse showing concentrated fruit flavours, integrated oak and seamless tannins. Scotch fillet with mixed mushroom sauce would be a fine match.
A blend of 86.5% Cabernet Sauvignon (for structure and ﬂavour), 4.5% Cabernet Franc (for perfume and smoothness), 4.5% Malbec (colour and richness), & 4.5% Merlot (body and softness), which is carefully hand-picked, then sorted for optimum quality. The fruit is cold soaked for 4 days which allows a gentle extraction of colour, aroma and ﬂavour pre-ferment; the cool temperature prevents the ferment from initiating. The fruit spends between 16-21 days on skins to extract colour, tannin and ﬂavour, with the ferment taking place in hand-plunged open fermenters with maturation in French barriques for 18 months, of which 50% are new.
‘One of two cabernets released under the new brand and I particularly love this stylish wine. The difference between this and the Karridale cabernet is most noticeable with the Wilyabrup providing a wine with more generous body and weight through the palate. But in both cases the wines present as more medium bodied with an effortless, generous but silky-smooth mouth feel. This was the year of tannin in WA, yet these have been expertly managed to sit snuggly within the palate. Bright and alive with the structure and fruit intensity to handle extended cellaring.’
Drink: 2023 – 2035
Ray Jordan, Winepilot.com.au, 17th February 2021