|Region||Margaret River, WA|
|Colour||Deep, purple red with a lovely bright purple rim.|
|Aroma||A pure expression of Cabernet Sauvignon ? blackberry, olive and a fresh leafy lift makes this wine unmistakably from Margaret River.|
|Palate||Long, elegant and medium bodied with lovely mid-palate texture and fine, succulent "chamois" tannins.|
|Growing Conditions||The exceptional 2014 vintage started in September 2013 where rainfall for this month was over double the long term average (215mm vs 105mm) - a great start to the season to set up the vines - especially our dry grown Blocks. Rainfall for the entire 2013 calendar year not only the highest since 1996, but also the only year since 1996 that it has exceeded the long-term average. The beauty of 2013 though is that it all fell at the right time - post-harvest, winter and early Spring of 2013... exceptional! This was followed by very dry but not hot conditions (utopia for wine grape growing), the entire summer only recorded 7mm of rain! Then a perfectly timed 17mm rain event on the 31-March finished off the ripening of our older Cabernet Blocks.|
It was a gentle Summer in Margaret River with remarkably unchanging conditions day after day right up until Autumn and the final days of harvest - only a one day heat spike on Sunday 12-Jan (37C) was experienced which was too early in the season to have any impact. These mild conditions retained grape acids and minimised phenolics in the white varieties whilst maximising their aromatic and flavour intensity. The slow even rate of ripening meant harvest decisions were very precise with the result being exceptionally balanced juices and wines. The reds also had lower Baume levels (and therefore end Alcs) at full ripeness and a fineness of tannin... similar to 2008.
|Vinification/Maturation||A special Block of Cabernet Sauvignon in the Wilyabrup area was selected to make this wine to depict the essence of the darker, black style of Margaret River Cabernet Sauvignon from this renowned winegrowing region. Handpicked fruit was crushed and destemmed before being cold soaked on skins in the winery at 5 degrees celsius for 4 days prior to fermentation. A select yeast strain was then added to commence fermentation; being thoroughly aerated on a daily basis for 10 days to maximise yeast health and colour intensity and to ensure softness in the end wine.|
Following fermentation, the must was pressed to tank to finish primary fermentation before being racked off lees into a combination of French oak barriques (225L) and hogsheads (300L) barrels of which 22% were new where they underwent a short malolactic fermentation. After 16 months in barrel, and being racked every 3 months, each barrel was individually tasted and assessed to determine the composition of the final blend. The wine was then carefully blended following these trials and lightly fined with fresh, local free-range egg whites before being filtered once and undergoing extended maturation in bottle prior to release.
|Acidity (TA)||5.99 g/L|
|Bottles per Case||6|
|Last Tasted Date||23-03-2017|
|Peak Drinking||Best drinking from 2018 onwards|
|Recommended Food Pairing||Meat lover's pizza loaded with extra meat!!|
Made to a price of course, but you can't take Margaret River out of the cabernet sauvignon (or vice versa). The mere fact that there was little money in the oak budget may well have been to the advantage of this wine, because its varietal expression is left in high relief. Lovely stuff at the price. Know a byo steakhouse?
Margaret River can make truly beautiful and inspirational wines. Cabernet Sauvignon certainly stands out as one variety most suitable to this region and Evans & Tate is one of Australia’s finest exponents. This wine is dark fruited and powerful, structured by time spent in good quality oak yet finished long and refined.
|Dimensions||27 x 18 x 35 cm|