Drink now or cellar for up to 9 years. No need to decant before serving. This classic example of Wilyabrup Cabernet is crafted from top quality fruit grown on north-facing slopes on the Fraser Gallop Estate. This helps ensure the grapes reach optimal ripeness while the well-draining gravel and clay soils and moderate maritime climate provide poise and balance by preserving freshness and aromatics. The vineyards are dry farmed with vigorous pruning to ensure yields are strictly limited. Once in the winery the grapes are fermented in stainless steel tanks and the young wine is then left to mature in used French oak barrels for 15 months. Once the ageing period is complete the wine is bottled and released. The result is an intense yet approachable Cabernet which is bursting with crushed wild berries, dark cherry and hints of eucalyptus and dried herbs. The easy-going nature of this wine makes it a great match for charcuterie, rich meat stews, or even earthy game dishes. Established in 1999, the Fraser Gallop Estate has around 50 acres of vines set on gentle slopes just 6km from the coast in Margaret River’s northerly Wilyabrup region. With similarities to the Medoc in Bordeaux, the estate specialises in producing bold yet elegant wines which are reminiscent of their French cousins.