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e&t celebrate cabernet sauvignon

e&t celebrate cabernet sauvignon

e&t celebrate cabernet sauvignon



These wines have been carefully cellared under the perfect conditions and are drinking superbly. *Very limited stock

3 x 2010 Redbrook Reserve Cabernet Sauvignon

3 x 2015 Redbrook Reserve Cabernet Sauvignon


A warm, dry vintage was experienced in 2010 in the Margaret River wine growing region of Western Australia with no rain events during the ripening season or issues with disease in the vineyard. This was the fourth consecutive vintage in Margaret River that we have rated excellent to exceptional – especially for Cabernet Sauvignon, Shiraz and Chardonnay. The 2010 conditions have produced a perfumed, full flavoured Redbrook Cabernet Sauvignon with a mature, fine tannin grip typical of the variety.

The 2015 season began beautifully, coming through a cool, wet winter into a warm spring. The weather rallied with a perfect Margaret River summer. Rainfall in March freshened the grapes beautifully and kicked them on to achieve full ripeness, ideal balance and perfumed red wines.

3 x 2010 Redbrook Reserve Caberenet Sauvignon 

This Cabernet Sauvignon epitomises the elegance of the Cabernet Sauvignon
variety. Characters of redcurrant and tobacco leaf combine with riper characters from the warmer 2010 vintage of cassis, black olive and blood plums to produce a medium bodied wine with remarkable depth and length of flavour whilst still imparting a lovely tannin grip – a signature of the variety and our chosen style. Underlying notes of cedar, toast and savoury spice from maturation in French oak barriques and hogsheads contributes subtle complexity that will see this wine age elegantly for many years to come.

3 x 2015 Redbrook Reserve Cabernet Sauvignon

The Cabernet Sauvignon vines were pruned to help achieve quality and style. The fruit was picked at night and cold soaked in a small static fermenter on skins at 5-10⁰C for 4 days prior to fermentation to maximise colour intensity, aromas and flavours. After fermentation, one batch remained on skins for 25 days to achieve the desired structure, texture and style.

Once each batch was pressed, they were racked to a combination of new French oak hogsheads (18%) and 1-3 year old French oak hogsheads where they underwent a short malolactic fermentation. After 12-15 months in barrel, and being racked every 3 months, each individual barrel was tasted to determine the final blend. The wine was then carefully blended and bottled before undergoing maturation in bottle prior to release.