This is a cabernet for connoisseurs. Don’t get me wrong – even a beer drinker could appreciate the gorgeous flavour and complexity on offer here. But someone who truly loves cabernet will get the full spectrum of wonder, and realise what great drinking this is. It’s super elegant, and perfectly textured. The intense concentration of flavour doesn’t make it heavy or ponderous, making for all the more versatility with pairing, too. There’s pitch-perfect fruit presence, with blackberries, mulberries and cherries, counterweighted be savoury fireworks in coffee ground, tomato leaf, blackcurrant leaf and spice. You could cellar this for a very long time, but it’s staggeringly approachable for a young cabernet right now. Great stuff!
Ned Goodwin MW
“This is dense, tightly packed cabernet, sourced from the exulted Wilyabrup district. Currants red and black, anise, clove, bay leaf and the rest of the varietal cavalcade rumble across a sheen of fine tuned gravely tannins. The oak is an adjunct, rather than a yell, positioning itself as assistant to the slinky tannic mettle. This will age very well.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Margaret River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
From the producer
This is a classic Wilyabrup Cabernet Sauvignon is medium to full bodied in structure with a powerful palate and fine grained tannins. The nose on the 2015 Cabernet Sauvignon is very lifted displaying berry fruits in the blackberry, cassis, red currants and mulberry spectrum, with dark chocolate undertones. The palate also displays elegance and freshness, with a beautiful balance of fruit and oak flavours, the result of 14 months oak maturation. This vintage will drink beautifully now as a young wine, however a wine with this much fruit and extract will also mature wonderfully for the next 15 years.
Clean, selective machine harvested fruit was tipped directly into a small open top fermenter without putting the fruit through a traditional crusher destemmer. After a few days the fruit warmed and the wild ferment kicked in. We worked the cap by hand for soft tannin extraction and aeration. Ferment temperatures were maintained around 27°C. After extended skin contact for around 30 days the wine was pressed into 50% new French oak for 14 months maturation.
Margaret River is as elusive as it is beautiful, such that you really need to visit to truly grasp its haunting beauty. Über-premium Cabernet, Chardonnay and Semillon Sauvignon Blanc blends grow here. 'Margies' only produces 3% of the country's grapes, but commands over 20% of its premium wine market, and hasn't had an off vintage since 2006. You start to realise how often this region is overlooked when you can list brands like Leeuwin, Cape Mentelle, Vasse Felix, and Voyager, not to mention Cullen, Pierro, Moss Wood, and Deep Woods. It's safe to say that it's time for a revisit.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.