WINEMAKING NOTES
Pristine fruit was tipped directly into a small open top fermenter without processing 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 and after extended skin contact for around 30 days the wine was pressed into 50% new French oak for 17 months maturation.

TASTING NOTES
The nose on the 2017 SRS is very lifted displaying berry fruits in the blackberry, cassis and mulberry spectrum, with dark cocoa undertones. The palate shows freshness and balanced fruit and oak flavours.

AWARDS / REVIEWS
96 Points - James Halliday Wine Companion 2020. Silver (91 points) Decanter World Wine Awards. 

BLEND
100% Margaret River Cabernet Sauvignon

CELLARING
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.

DOWNLOADS
SRS Wilyabrup Cabernet Sauvignon 2016 Tasting Notes