Red Wine - Cabernet Sauvignon - Twinwoods Estate - Margaret River

Consume me at room temperature, 18°C.

The estate is situated in the reputed region, Margaret River where is particularly well-suited for the plantation of Cabernet Sauvignon with an ideal Mediterranean maritime climate and flat surface, which is characterised by relatively high winter rainfall and dry, balmy weather in growing seasons. Proximity to the ocean is considered a positive, notable factor for essential humidity and favourable diurnal range, all of which result in a restrained, focused, medium-bodied, structured yet refined wine style with vibrant acidity and polished tannins.

The vineyard is managed using principles of minimal chemical inputs including any mineral fertilisers. Irrigations are only happened when they are necessary. 

Its Cabernet Sauvignon is planted primarily in the locality of Wilyabrup, can be divided into 4 different blocks. Once each block has been picked, crushed and fermented separately, the resulting wine is drained to 225 litre fine-grained French oak from a specific Bordeaux barrel maker, Chateau Ferre, for 15 months.

Fascinating deep crimson with reddish rim.

One the nose, it demonstrates classic, juicy cassis, mulberry aromas, accompanying iconic tobacco, cedar notes, beautifully overlaid by dried herbs like oregano and subtle woody, toasty oak scents.

One the palate, an enchanting, tangy cassis, mulberry favours as the first expression, underlying a harmonic fusion of herbs, cedar and tobacco notes with a hint of new oak spiciness. Overall, it is a medium-bodied, restrained, sophisticated yet structured wine which is underpinned by fine-grained tannins, crispy acidity and lingering aftertaste. It benefits from decanting for at least 1 hour when it is young or it can be kept in your fridge for a decade.

I go very well with a juicy, medium-rare Scotch fillet, moreish grilled lamb or exotic kebabs seasoned by cumin and spices. Also, your choice of matured cheese or cured meat.