Tasted 10 June 2011
The vintage in 2009 produced wines that are elegant and perfumed – a character that Margaret River cabernets are renowned for. The fruit, sourced from several sub-regions to add depth and complexity, was fermented in stainless steel and then spent 12 months in both new and old French oak.
The nose just dances with violets, blackberries, currants and spices. Juicy on the palate with classic cabernet structure, it’s wine is just loaded with lovely dark fruits balanced by oak and tannin integration. Think rich beef pies, oxtail stews and osso bucco. Cabernets from Margaret River are elegant and have a common thread of fruit elegance.
Don’t just limit yourself to braises and roasts though, hard cheeses just love cabernet!
Peter Forrestal- WA’s Sunday Times and Gourmet Traveller Wine ‘Cliff Royle stamps his mark on this Margaret River label in impressive fashion. Plush, velvety and generous, this blend shows persistent cassis and dark plum flavours that meld seamlessly with restrained oak. Excellent value’.
