SRS Wilyabrup Cabernet Sauvignon 2016
Clean, selective machine harvested fruit was tipped directly into a small open top fermenter without putting the fruit through a traditional crusher de-stemmer. After a few days the fruit warmed and the wild ferment kicked in. We worked the cap by hand for soft tannin extraction and aeration. Ferment temperatures were maintained around 27°C. After extended skin contact for around 30 days the wine was pressed into 50% new French oak for 14 months maturation.
This is a classic Wilyabrup Cabernet Sauvignon is medium to full bodied in structure with a powerful palate and fine grained tannins. The nose on the 2016 Cabernet Sauvignon is very lifted displaying berry fruits in the blackberry, cassis, red currants and mulberry spectrum, with dark chocolate undertones. The palate also displays elegance and freshness, with a beautiful balance of fruit and oak flavours, the result of 14 months oak maturation. This vintage will drink beautifully now as a young wine, however a wine with this much fruit and extract will also mature wonderfully for the next 15 years.
AWARDS / REVIEWS
95 Points - James Halliday Wine Companion 2020
100% Margaret River Cabernet Sauvignon
This vintage will drink beautifully as a young wine, however a wine with this much fruit and extract will also mature wonderfully for the next 10 -15 years.