Nose
The bouquet is expressive & complex, black truffle, fresh leather, cigar humidifier overlaying dark cherry & satsuma plum.
Palate
The hallmark of this wine is the layered complexity & super fine velvet tannins saturating the unwavering and harmonious palate. Sweet rhubarb tart, dried bay, & fresh black earth set the tone, powdery tannins & red fruited freshness complete a wine of great length & stature.
Growing Conditions
2018 is considered to be a superb year for Cabernet Sauvignon due to a very wet winter (& start to spring) which invigorated the soils, a very dry November, rain in December (which is unusual), followed by warm dry conditions. A splash of rain in January freshened things up, then a return to warm dry conditions & cool nights right the way through to mid-April. A long warm dry Indian summer - so tannins are ripe & ultra-fine, alcohols moderate, with excellent natural acidity.
Harvest
A single dry grown block at the top of the hill of the original Wilyabrup vineyard (Block 7) provides the fruit for this wine which was hand-picked on 12th April 2018
Bottling
Bottled on 20th November 2019
Winemaking
The blend is 100% hand-picked Cabernet Sauvignon which underwent a cold soak for five days at 8-10°C & was hand-plunged three times a day. After 18 days on skins, it was pressed at dryness. MLF took place in barrel.
Aging
The wine underwent maturation in French barriques for 18 months of which half were new.
Appearance
Deep crimson in appearance
Food Pairing
Pancetta-wrapped beef fillet with horseradish & sage, or Ricotta gnocchi with roasted root vegetables & brown butter
