The wine exhibits ripe blackcurrant fruit with earthy
graphite mineral overtones, all cradled by exceptionally fine
tannins and integrated French oak. The fragrant bouquet is lifted
with cassis and violet aromas.
A silky palate, interwoven with dusty tannins. A distinct mineral complexity is
garnered from the rocky granitic soils of the Leeuwin Ridge.
Located in the Cowaramup Brook Valley within the Wilyabrup sub-
region, Grace Farm’s free-draining granitic soils and
Mediterranean climate produce wines of exceptional quality.
Sustainable farming principles underpin the viticulture. Family
owned and run.
Unseasonal cool weather in spring led to a one-month delay in
the vineyard growth cycle. Flowering occurred up to four weeks
later than we had experienced in over a decade. This in turn
pushed the harvest dates in both whites and reds back by four
weeks, delaying both flavour and sugar accumulation. A
significant event occurred in March when heavy rains and high
relative humidity challenged the ripening grapes. Vineyards away
from the coast experienced high disease pressure in varieties that
were close to harvest with soft grape skins.
At Grace Farm we undertook careful monitoring for signs of
Botrytis, the grey mould that readily infects fruit with damaged
skins. This attention to detail allowed us to pick each variety in
pristine condition, due to the moderating effects of our coastal
location with strong sea breezes, which dry out wet canopies and
lower disease pressure. It is in difficult vintages like 2017 that
excellent viticultural sites shine through.
Grace Farm is situated in the ‘Golden Triangle’ of the Margaret
River wine region, in the lee of the Leeuwin Ridge in Wilyabrup.
The maritime influence provides cooling breezes which
ameliorate the effects of summer heat and produce elegant
flavour profiles in the wines. The vineyard is characterised by the
distinctive forest grove soils which are typically of low-to-medium
fertility. Vines are cane-pruned on a single cordon wire with a
vertically trained canopy and are managed with biological inputs
such as compost, fish emulsion and kelp.
The cabernet sauvignon and malbec were harvested at optimum
ripeness on 5 April 2017.
No fining was required prior to bottling.
The 2017 Reserve Cabernet Sauvignon is made from the oldest
planting of cabernet sauvignon on the property and was blended
with a small amount of malbec (8%) to help create a seamless
After harvest the grapes were immediately crushed to a static
fermenter and inoculated. The ferment was pumped over for a
period of 19 days to extract maximum colour, tannin and flavour
from the skins contact, until the ferment was dry.
The wine underwent malolactic fermentation during primary
fermentation and was pressed to a combination of 40% new and
60% second use French oak.
The wine was matured in this oak for
a period of 12 months.
Deep, dark, bold colour.