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2022 Clairault Margaret River Cabernet Sauvignon Merlot

Blend

81.11% Cabernet Sauvignon
12.14% Merlot
6.75% Cabernet Franc

Vineyard

71% Ironstone Vineyard, Wilyabrup
17% Clairault Vineyard, Wilyabrup
12% Yallingup Protea Farm, Yallingup

Growing Note

These blocks have been selected from our three Northern Margaret River vineyards and the fruit harvested in the middle of the night.

Winemaking Note

The Cabernet Sauvignon portion of the blend is de-stemmed and crushed, so that each berry is just split. The Merlot is crushed as to fully expose the delicate flesh and promote a more refined and elegant textural development. The wine was aged in French oak for 10 months before the wine was bottled.

Vintage Conditions

A warm and dry growing season with timeous top ups of rain has led to whites of unprecedented purity balanced with formidable power, and reds boasting intense red and blue fruits with striking yet supple tannin and structure.

Aroma

Blackcurrants, cassis, cedar and freshly roasted mocha.

Palate

Dense flavours of plums, blackberries and currants introduce a coating palate of mocha, graphite and violets, finishing fresh and brisk, dotted with red cherries and a silky tannin.

Cellaring

Up to 8 years, however we enjoy it for freshness now.

Alcohol

14%

In Stock

Wine Specs

Vintage

2022

Varietal

Cabernet Blends

Vineyard Designation

Bridgelands, Clairault, Yallingup Protea Farm

Acid

6.09

3.59

Aging

Up to 8 years, however we enjoy it for freshness now.

Residual Sugar

2.32

Alcohol %

Wine Profile

Tasting Notes

A classic Margaret River blend of 88% Cabernet Sauvignon, 11% Merlot and 1% Petit Verdot. This wine has vibrant aromas of mulberries, vanilla pod, freshly ground coffee and violets. The palate is rich and luscious with mulberries continuing through, black currants and dark chocolate with an elegant finish of bold tannin and soft, glazed plum.

Awards

SILVER - Wine Show of WA

Vineyard Notes

Bridgelands, Clairault and Yallingup Protea Farm.

Production Notes

The Cabernet Sauvignon portion of the blend is de-stemmed and crushed, so that each berry is just split. Our Merlot is crushed as to fully expose the delicate flesh and promote a more refined and elegant textural development. 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 French oak for 10 months before the wine was balanced, clarified and bottled.

Other Notes

After an unseasonable dry early Winter, late rains in August and September came to the rescue. Budburst commenced in early August and continued until late September. Significant rain events persisted through to mid-October, with conditions fining up through the flowering period enabling successful flowering and fruit set. Vine growth was excellent and excess vigour issues were dealt with by employing shoot thinning and vine de-legging practices, in a successful attempt to deter regrowth and crowding of fruit zone areas. Harvest began on the 27th January, in line with the earliest picking dates on record, trailing out until completion on the 13th April.