2016 is in our opinion a stellar vintage, and certainly one that will reward extended cellaring. Winter rainfall was lower than average, October was warm and dry, and flowering was short. A heavy deluge of rain in mid January was appreciated, and dry mild conditions continued through an extended ripening period. Although we (as always) sorted the fruit berry by berry after harvest, all the reds came in clean and vibrant, with excellent natural acidity.
Our 2016 Wilyabrup Valley blend comprises 46% Cabernet Sauvignon, 41% Merlot, 11% Malbec, 1.5% Petit Verdot, 0.5% Cabernet Franc, and has matured in French oak for 14 months.
In the glass the wine displays a vibrant garnet. The nose opens to display bright varietal characters of blackcurrant, combined with subtle lifted aromatics of strawberries and the floral scent of rose. Deeper layers then emerge bringing black tea, aniseed, maple and cocoa. At the heart of the nose lies the beauty of fresh clay, capturing the essence of the earth itself. The palette has the zing of raspberry and some spiciness of black pepper and gentle oak.
This is a youthful and lively wine, balanced with fine tannins to create an excellent structure and a savoury finish. To appreciate this wine fully, we suggest opening one hour before drinking. To be enjoyed most between 2020-2026.
Slow cooked lamb shanks with rosemary,
Roasted duck breast with a blackberry and peppercorn jus, or
Asian BBQ ribs with a with balsamic plum hoisin sauce.