Hand-picked in the middle of April, then open fermented in 1 tonne bins. Hand plunged and on skins for 18 days. Malolactic fermentation in barrel. Matured in 40% new French barriques (60% second usage) for 15 months.
This is a classic Wilyabrup Cabernet – but with a twist. Rather than crafting a cabernet with massive architecture, we wanted to table a wine that dispensed with a poignant tannic structure, yet still delivered on the beauty that is Cabernet from this region. We wanted a cabernet that could be consumed now rather than requiring cellar dust to settle. The bouquet is bright and fresh, redolent with blackberry briar, mulberry, and glimpses of violets. On the palate, the blackberries and mulberries are showered with a wash of red currants – with hints of dried oregano, pencil shavings and cedar box. A whisper of tobacco and liquorice strap round out what is an extremely moreish Cabernet. Food Pairing: Roasted lamb with thyme and rosemary or venison with wild mushrooms.
Cellaring Potential: Now – 5 years.
Total Acidity: 6.5 g/L