Description
In 2017 there was an above average rainfall, resulting in a cooler summer than normal. This meant most of the fruit was harvesting in April and May, resulting in wines that have great intensity and refinement. Expect aromas of red earth with berry compote and bay leaf. The oak is gentle with soft tannines and spice notes. Look forward to a lovely, long, complex finish. Serve with slow braised lamb ribs.
"Fruit sourced from Wilyabrup sites so it is full of cassis, mulberries, licorice and violets. A lovely start. A vibrancy throughout with finely chiselled tannins and bright acidity working across the medium-bodied palate. Approachable now and will reward the patient... 95pts" (Halliday Wine Companion, Jane Faulkner).
Renowned for its surf breaks, Margaret River is also famous for its wine production and tourism. Margaret River wines account for just 3% of Australia’s annual wine production, but commands over 20 percent of the Australian premium wine market.
Little wonder the wines are rather pricey in nature. The region is made up of boutique wineries. The weather is maritime, with warm summers, influenced by refreshing sea breezes and strong winds and rather akin to Bordeaux.
