Nose
Exuberant aromas explode from the glass! The nose features dark red fruits and mixed berries, violet and sage, with a hint of toasty French oak.
Palate
The palate is seamless and integrated, and very dense and powerful. Waves of soft ripe fruits combine with the array of ripe velvety tannins, finishing with lively acidity.
Growing Conditions
Fine wine is a subtle thing. Often the difference between one terroir and another is that “from time to time it rains there, but it doesn’t rain here”, or “a warm wind comes through the valley here, but not there”. It all adds up, if you’re paying attention, and if you can capture it.
We’ve always believed in Wilyabrup. Woodlands wines will only ever come from 100% Wilyabrup Valley fruit – not for any perception of quality, it is simply who we are. This is where we’re from, and that’s why Wilyabrup Valley is front and center on the label. We hope our Wilyabrup Valley series can take you here, to our little valley.
The gravel subsoil ensures good drainage, while the high clay content enables good water retention throughout summer.
The weather in the Wilyabrup Valley is characterised by high winter rainfall and long dry summers. The Indian Ocean surrounds the region to the north and west, providing a moderating effect on the temperature.
The area benefits from exposure to ample warmth and sunshine and a strong maritime influence and from little direct exposure to winds from the north and northeast. There is a tendency for diurnal east west air convection cells to form in summer, due to the lie of the land. Wilyabrup is too far north to receive a strong influence from southerly winds.
Discover the Wilyabrup Valley cliffs one of Margaret River's best kept secrets.
Winemaking
Once in the winery, the fruit was hand sorted berry-by-berry, crushed and then transferred to tank. 30% of this wine fermented without yeast, which we feel enhanced the aroma and overall balance. Following fermentation, the wine was transferred to French barrels where it spent 14 months.
Appearance
Very dark red, with crimson hue.
Food Pairing
Roasted duck breast with a blackberry and peppercorn jus, pommes anna.
BBQ ribs with hoisin sauce, braised Asian greens.
Gnocchi with sage, butter, and shaved parmesan.
