Ratings:
97
James Halliday - Australian Wine Companion
"A 94/4/2% estate-grown blend of cabernet sauvignon, malbec and cabernet franc that spent 21 months in new French oak. Excellent colour; Margaret River blends don't come better than this, a wine that is strongly reminiscent of vintages 5 or more years ago that outscored First Growth Bordeauxs in blind tastings. In the manner of those Bordeaux wines, this will live for decades with its array of black fruits and firm tannins, and cries out for patience."
96 Nick Stock - JamesSuckling.com
"Quite lithe and juicy with upbeat vanillin and creamy red fruits on the nose. The palate presents as elegant yet assertive and powerful. The tannins are fine and tight, acidity firing through the finish. This is fresh and could use a little time to settle. "
95 Gary Walsh - The Wine Front
"Black and blue fruit, violet perfume, pencils, chocolate. Full bodied, dense and tannic, some dried herb in there, but the feeling is of deep fruit and earth/gravelly tannin. Textbook Margaret River. Beautiful."
4 Vivino - Vivino
4.5/5 stars from 13 ratings as of September 30, 2016
Product Description:
"Vivid ruby. Redcurrant, dried cherry, cedary oak and tobacco on the nose. Sweet and supple on entry, then more taut in the mid-palate, offering sharply delineated flavors of bitter cherry, dark chocolate, rhubarb and anise. Finishes focused, smoky and extremely long, with building tannins and lingering smokiness."
"70% Cabernet Sauvignon with a balance of Merlot and Malbec, all sourced off two blocks of the most distinguished vineyard at the heart of Margaret River's most prized viticultural precinct. Cabernet is picked off a slope to the south of Woodlands, which receives a great deal of direct sunlight throughout the morning, translating into rich full bodied wines. The Merlot and Malbec plots on west facing slopes of deep loam soils, receive the most direct afternoon sunlight, infusing racier, more exotic fruit characters into the finished wine."
"Wilyabrup is famous for yielding some of the finest Cabernet in the world and Woodlands take aim at creating a wine that emulates the great vineyards of Bordeaux. Grapes are hand picked in mid March, sorted, destemmed and crushed into small closed fermenters. Vinification begins quickly and musts are pumped over four times daily. Upon completion, the Cabernet component is treated to thirty days on skins, followed by transfer of all batches to French oak barrels for a full malolactic and eighteen months maturation before assembling into the finished wine."
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