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Our 2014 Cabernet Sauvignon shows great Margaret River typicity of cassis flavours sympathetically supported by extended ageing over 18 months in french oak barriques and puncheons. With the structure to reward extended ageing in your cellar it also has the freshness and complexity to provide immediate enjoyment. Hand harvested from the best Cabernet Sauvignon block at the Wilagri vineyard the fruit is gently destemed and sorted before being hand plunged for several weeks, followed by a further extended maceration time to polish the tannin structure before oak ageing. Following barrel selection and blending the wine is bottled without filtration to preserve freshness and fruit.
The first Cabernet that I’ve made from the vineyard, the 2014 will always be a special wine to me. It was a dream to make; well balanced tannins and acidity at moderate sugars, meaning a resulting wine that shows the elegance and fragrance that I try to achieve in my wines – Cath Oates.
Western Stars – Gourmet Traveller Wine, Apr/May 2018. 96 Points. 5 Stars.
“Has an intensely perfumed nose of dark and red berries with an elegantly styled palate.’Very lovely, gentle cassis, plus a touch of blueberry,’ Patterson said. ‘Bright blackberries on the palate. Lovely fruit. The tannin and acidity are fine and balanced. Beautifully composed.’ It has good length. It’s ready now and will age for several years.”
James Halliday – winecompanion.com.au. 95 Points.
“The colour isn’t deep, but the hue is excellent; there’s a lot to please in the wine, notably its freshness and varietal expression; the tannins are fine and persistent, as they should be. A stylish medium bodied cabernet that takes you by grace, not storm. Date tasted: 19/10/2017 Drink by: 2029”
Mike Bennie – Wine Front, Nov 2017. 94 Points
“Even keeled, finely formed cabernet of distinguished feel. Attractive bouquet suggests all things Margaret River in blue berries, light pluminess, bay leaf, a smidge of black olive with scents of toasty oak amongst it all. There’s fine ribbons of tannin clenching dark fruit, spice and more dried bayleaf in the palate – a long, even flow of medium weight elegance. The finish comes with a lacy flourish of tannin and freshness. It’s serious stuff, structured and detailed, wellhewn, ‘classic’-feeling. An impressive release. Where were you for Oates Ends first releases..?” Drink : 2017 – 2030
Ray Jordan – The West Australian Wine Guide 2018.
“Impressive Cabernet from this great vintage in Margaret River. The fruit comes from Wilyabrup. So much to like from this excellent cabernet. Touch of blackcurrant, a little black olive and even a trace of graphite. It is all together engaging with an integrated palate of grainy tannins and fine-grained French oak. Effortless through to the long finish. 93/100.
Angus Hughson – WISH, Apr 2017.
“Deep ruby in colour, this exceptional Margaret River style is elegant and reserved with layers of powerful blackberry, blackcurrant, gravel and cedar fruits. Full bodied and firm, it shows well integrated and generous fine-grained tannins that promise plenty in the future.”
Andrew Graham – Australian Wine Review, 23rd Feb 2017.
“A classic mid-weight Cabernet, the overriding story here is balance, with aromatics that include some regional leaf in amongst the blackcurrants. There’s a delicacy here that is just delicious, the unforced style what you want (or I want) Margs Cabs to taste like, and with those fine tannins that regularly come from extended time on skins. In context – and given the wine the fruit otherwise goes into – this is well-priced too. Best drinking: 2017-2030+. 18.5/20, 94/100.”
Varietal: Cabernet Sauvignon
Residual Sugar: dry
Bottling Date: 24th Feb 2016
Release Date: 3rd December 2016
The 2014 Cabernet Sauvignon displays the characteristics so typical of Wilagri vineyard, with highly aromatic ripe redcurrant, mulberry and cassis aromas. On the palate the vibrant, crisp redcurrant and blackberry flavours are seamlessly wrapped in the fine, tight tannins with added complexity and body from lightly toasted French oak, well integrated from extended barrel maturation.
Harvested in two passes in 2014, the spur pruned vines ripening earlier than the cane pruned. The fruit is sorted in the vineyard then gently destemed to remove traces of stalk. Some whole berries are retained for the first few days of fermentation. The wine was hand plunged for 17 days in small open top fermenters, followed by a further extended maceration of 7 days to polish the tannin structure before oak ageing. Fermentation is natural, relying on the indigenous winery and vineyard yeasts. Being the first vintage of this wine the 2014 was matured in 100% new large format French oak puncheons, to ensure the oak was well integrated and in balance with the fruit. Following 20 months of gentle oak ageing the wine was bottled without filtration to preserve quality.
The 2014 vintage started with good Spring rainfall, setting the vines up for nice, even fruit set and healthy canopies. The growing season progressed warm and stable, without any evident heat spikes and cool nights. Slightly cooler than average summer temperatures towards picking time allowed for an extended ripening and gave excellent fruit concentration and well ripened tannins while still retaining aromaticity and freshness in the resulting wine.
Cellaring and serving
The fine, firm structural tannins give the 2014 the ability to reward extended ageing over 10 years, where the wine will begin to show the complex secondary tobacco and cedar notes of aged Cabernet Sauvignon. For serving over the next 3-5 years a match with slow cooked game or meat dishes would work well, with the crisp redcurrant flavours and fine tannins acting a foil for the richness of the dish.
Single Vineyard Estate