Hand plunged in a small open top fermenter; a total of 35 days on skins to promote good extraction and structural development.
Ageing: Matured for 18 months in oak.
Barrels: French oak barrels, 40% new and 60% second use.
This is classic Wilyabrup Cabernet from another exceptional Margaret River vintage. Wonderfully concentrated aromas of cassis, blackberry and mulberry with couverture chocolate undertones. The palate has an elegance and freshness, with a beautiful balance between fruit, oak flavours and the characteristic graphite-like minerality. Demonstrating great depth of fruit intensity, along with a soft, velvety and well integrated tannin profile. Another fine Cabernet Sauvignon in a long lineage from the Estate.
Cellaring Potential: 18-20 years
Serving Temperature: 15-18°C
Food Pairing: Aged cheddar, Pasta al Ragù and dry aged beef.