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2019 Clairault Estate Cabernet Sauvignon

Blend

100% Cabernet Sauvignon

Vineyard

A1 block, Clairault Vineyard, Wilyabrup

Growing

We hand-pick the Houghton clone Cabernet Sauvignon from the A1 block. These vines were first planted in 1976, making them one of the oldest plantings in Margaret River. The site is ideally suited to Cabernet, sitting atop a hill with well-drained loamy gravel and granite soils. The A Block has been carefully developed on an open lyre trellis system to balance the solarisation and cooling sea breezes.

Winemaking Note

The fruit is hand-picked, de-stemmed and crushed, so that each berry is just split. The wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. The result is clean, pure fruit flavours, boasting supple yet powerful tannin. Ageing follows in 50% new French barriques for 18 months before being bottled.

Vintage

The 2019 vintage required attention to detail in the vineyard and highlighted the benefit of having four diverse vineyards across the Margaret River region. Steady temperatures through summer and autumn combined with leaf-plucking, shoot thinning and bunch thinning encouraged even ripening. Nets were essential to protect fruit from the bees and birds, with a lack of Marri blossom in the region to distract them. The resulting low yields presented fragrant wines with succulent natural acidities.

Aroma

Red cherries, mulberries, liquorice and cedar.

Palate

Graphite and layers of firm yet poised tannin introduce a tightly wound palate dripping in black fruits, dark chocolate and cassis. Ethereal tendrils of fine grain oak, glazed cherries and ironstone deliver a finish built for the ages.

Cellaring

Enjoyed for its freshness now, or cellar up to 20 years for further complexity.

Alcohol

14.5%

Accolades

97 Points - Ray Jordan's WA Wine Review 2024

In Stock

Wine Specs

Vintage

2019

Varietal

Cabernet Sauvignon

Vineyard Designation

Clairault vineyard

Alcohol %

14.5

Wine Profile

Production Notes

The fruit is hand harvested, de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process and to promote fresh, clean flavour production by our very specifically selected yeast strain. Our ferments are, by industry standards, cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops. This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. The result is clean, pure fruit flavours, boasting supple yet powerful tannin. The wine was aged in 50% new French barriques for 18 months before the wine was removed from barrels, clarified and bottled.

Other Notes

The 2015 to 2016 vintage season in Margaret River was generally warm and dry up to the third week in January 2016. The relatively dry winter combined with a warmer growing season corresponded to vines achieving good shoot lengths and making the transition from vegetative growth to fruiting growth a little earlier than normal; a great feature for fruit quality. Our dry growing season was quenched on 19th March, 2016 with 50mm of rain, enough to wash the dust off the vine leaves, top up the dry soil profiles and carry the vines through to full ripeness. The resulting wines are fragrant with succulent natural acidities, lovely textures and intense aromatic lift.