Dark fruits of Cabernet with the pretty aromatics and minerality of Nebbiolo, Structure and poise, Power and finesse.
Two Wilyabrup Cabernet Sauvignon parcels, with some Nebbiolo from Yallingup – all three separately harvested, fermented and matured in aged casks.
A 60/40 blend (Cabernet Sauvignon/Nebbiolo) highlights the strengths of each variety. Cabernet offering the black fruits, structure and pencilly oak; Nebbiolo supplying florals and aromatics, the juiciness and spicy red-fruits.
All parcels wild-fermented in open bins, basket-pressed into aged French oak. Unfined, unfiltered.
Cloudy red colour. On the nose aromatic florals and minerality from the Nebbiolo lead to a core of Cabernet-esque blackcurrant, graphite oak, dark chocolate. Tobacco leaf and mocha adding to the mix. Medium bodied yet with some density to go with the finesse. Spicy red/blue fruits, coconut and star anise meld with the dark fruits. A potpourri of exotics.
The palate shows satsuma plum and eastern spices. The creamy mouthfeel is generous and inviting, soft acid and gentle tannin assisting. Briary red/black-fruits to lead to a long finish.
Drink with rich/rare red meats, hearty stews, tomato-based pasta and pizza.