The nose on the SRS Wilyabrup Cabernet Sauvignon is very lifted displaying berry fruits in the blackberry, cassis and mulberry spectrum, with dark coco undertones. The palate shows freshness and balanced fruit and oak flavours.
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. The cap was worked 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.
Vivino Rating: 3.9 Origin: Margaret River, Western Australia Varietal: Cabernet Sauvignon ALC: 14% / 75cl Vintage: 2017
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