Juniper Cornerstone Wilyabrup Cabernet Sauvignon 2016


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Juniper produces great wines to be enjoyed with great people.
Cornerstone reflects our pursuit to make the highest quality single-vineyard wines from our exceptional sites. Our Wilyabrup vineyard, planted in 1973, is unirrigated and sustainably-farmed following organic principles. The fruit is picked and sorted by hand, the wine then aged in French oak for up to 20 months, with only the finest barrels selected in the final blend. A unique expression of time and place, this wine will reward cellaring for up to two decades.

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
96 Points
Ray Jordan,, 17th February 2021




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