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2010 Cabernet Sauvignon

This wine comes from Vasse Felix's best vineyards in the northern part of Margaret River, with a focus on the Wilyabrup sub-region. It was the first red wine produced in Margaret River and has been made every year since 1972. Cabernet is a robust variety, ideally suited to Margaret River's climate and deep, well-drained soils.

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Tasting Notes

COLOUR Deep red with a mauve hue. NOSE Complex and intriguing dried sage, aniseed and violet aromas whisper through deeper notes of blackcurrant, dark chocolate and candied orange peel. A sophisticated lick of French oak provides hints of graphite and vanilla. PALATE Beguiling cranberry and blackberry flavours and an invigorating tangy acidity combine seamlessly to provide great intensity and succulence, whilst ultra-fine, structural tannins draw the palate to a tight, dry and delicately perfumed finish.

Winemaker Notes

WINEMAKER'S NOTES Our most characteristic Cabernet parcels come from the northern end of Margaret River, grown mostly on gravel loam soil within 8km of the coast. Individual vineyard sections were fermented in parcels, with many being left on skins for up to 30 days. The tannin influence is also controlled through traditional oxidative handling, creating a deeply coloured wine with great structure and length. The Cabernet backbone of blackcurrant and herbal nuances with long, dry sinewy tannins is lifted to glorious heights by the Malbec's colour, tannin, acid and flavour.

Varietals:

Production Notes

88% Cabernet Sauvignon, 10% Malbec, 1.5% Petit Verdot, 0.5% Cabernet Franc

Alcohol:

Alcohol %

14.5

Cellaring Potential:

Aging

8-10 years

Harvested:

Harvest Date

Mar - Apr 2010

Oak:

Fermentation

100% French oak, 18 months (51% new, 49% 1-4 year old)

TA:

Acid

7.0g/L

pH:

3.41

Residual Sugar:

Residual Sugar

0.54g/L

Bottled:

Bottling Date

December 2011

Vintage Notes

2010

VINTAGE DESCRIPTION

Moderate spring conditions in 2009 allowed for better flowering and fruit set than experienced in the previous year. High temperatures in late January/February saw rapid ripening for whites. Harvest timing was critical. Mild conditions in early Autumn allowed an extended ripening period for reds, which was ideal.