The 2015 season was back to the classic long Indian summers of old, with long,
warm days during the ripening phase of the growing season. Fruit set was
patchy because of some unseasonal rainfall and strong winds in October/
November, this resulted in smaller crops with impressive flavour concentration
and ample ripe tannins. The 2015 vintage has produced classic elegant
Cabernet wines with all the perfume, colour and structure you’d expect to see
in a great Margaret River vintage.
2015
Flametree SRS Wilyabrup Cabernet Sauvignon (limited availability)
This 2015 SRS Cabernet Sauvignon is a classic Wilyabrup Cabernet Sauvignon produced from a fantastic Margaret River vintage.
$75.00 /750ml
| VARIETAL | 100% Margaret River Cabernet Sauvignon |
|---|---|
| APPELLATION | SRS Wilyabrup Cabernet Sauvignon |
| VINTAGE | 2015 |
| ALCOHOL | 14.1% |
| VOLUME | 750 mL |
| ACIDITY | |
| PH | |
| AWARDS | 97 Points – Ray Jordan, West Weekend, Consistency of Excellence award – Royal Melbourne Wine Awards 2018, Gold – International Wine Challenge 2018, Gold – Perth Royal Wine Awards 2018, Gold – Royal Adelaide Wine Show 2018, Gold – Royal Melbourne Wine Awards 2018, Gold – Sydney Royal Wine Show 2018, Gold – Wine Show of Western Australia 2018 |
2015 Vintage
Vineyards
The fruit was sourced from the famous Wilyabrup sub-region of Margaret
River, long regarded as the benchmark sub-region for Cabernet Sauvignon
based wines. This small Cabernet parcel was machine harvested, from the
Wilyabrup Estate Vineyard on Puzey Road. This vineyard is situated on a
beautiful piece of east/north-east facing gravel. The soils are typically very
bony on top with gravel/quartz sub-soils underneath. Old Houghton clone
cuttings sourced from the famous Moss Wood Vineyard make up the plant
material from this block. Berry and bunch size was smaller overall compared
to the past few vintages.
Winemaking
Clean, selective machine harvested fruit was tipped directly into a small open
top fermenter without putting the fruit through a traditional crusher destemmer. After a few days the fruit warmed and the wild ferment kicked in.
We worked the cap by hand for soft tannin extraction and aeration. Ferment
temperatures were maintained around 27°C. After extended skin contact for
around 30 days the wine was pressed into 50% new French oak for 14 months
maturation.
Tasting Notes
This is a classic Wilyabrup Cabernet Sauvignon is medium to full bodied in
structure with a powerful palate and fine grained tannins. The nose on the
2015 Cabernet Sauvignon is very lifted displaying berry fruits in the blackberry,
cassis, red currants and mulberry spectrum, with dark chocolate undertones.
The palate also displays elegance and freshness, with a beautiful balance of
fruit and oak flavours, the result of 14 months oak maturation. This vintage will
drink beautifully now as a young wine, however a wine with this much fruit and
extract will also mature wonderfully for the next 15 years.
