Tasting Notes
Colour
Bright ruby red with vivid purple hues.
Aroma
This wine has incredible lift and aromatic intensity abounding in concentrated cassis and redcurrant flavours; further nuanced by overtones of bitter cocoa, anise and delicate cedar like oak.
Palate
The palate is medium bodied with amazing detail and fine nature. Complex varietal flavours of blackcurrant, and red plum are well supported by delicately interwoven French oak characters and a savoury complexity. An effortlessly long and flavoursome finish is framed by well-rounded tannins ensuring the wine will reward long-term cellaring.
Cellaring
Will age gracefully throughout the next decade and beyond.
Technical
Vintage
The 2016 harvest in Margaret River marked the ninth consecutive year of excellent vintages for the region. February rain, after a dry, warm January reinvigorated vines and canopies alike. The resultant fruit had wonderful thick skins, incredible concentration and excellent varietal identity.
Winemaking
The Grand Selection wines showcase Deep Woods’ commitment to the exploration of single vineyard sites that excel in the sub-regions of Wilyabrup and Yallingup. The wines are made without compromise and in extremely limited amounts that truly represent their site and place within the great Margaret River Wine Region. The Deep Woods Estate ‘Grand Selection’ Wilyabrup wine has been produced to highlight the distinct style of one of Margaret River’s best sub-regions. The fruit for the Grand Selection Wilyabrup was selected from a single block in a 40-year-old dry-grown vineyard.
The 3 tonne parcel was fermented in an open fermenter and spent a total of 12 days on skins. At complete dryness the wine was transferred to oak for malolactic fermentation and maturation. Racked once during its 18 months in barrel the resultant blend comprised of just five barrels, only one of which was new, and the balance two years old. The wine received light egg fining prior to bottling, followed by two further years maturation in bottle prior to release.
Region
Margaret River
Variety
Cabernet SauvignonÂ
Analysis
- Alcohol: 14.5%
- pH: 3.50
- Acidity (TA): 7.10 g/L
Food Pairings
Chargrilled lamb backstrap with salsa verde and roasted Mediterranean vegetables.
