Flametree ‘SRS Wilyabrup’ Cabernet Sauvignon 2016

95 points”

“The logical progression with the dials turned up.  Lots of concentrated black fruit with a herbal ribbon.  Lots of cedar, tobacco and spice from the 55% new oak.  Lots of tannin from extended maceration on skins.  It’s chunky, sturdy, built and will last as long as you like.”
David Bicknell, Halliday Wine Companion 2020

The fruit was sourced from the famous Wilyabrup sub-region of Margaret River, long regarded as the benchmark Margaret River sub-region for Cabernet Sauvignon based wines.  This small Cabernet parcel is from the Wilyabrup Estate Vineyard on Puzey Road. This vineyard is situated on a beautiful piece of east/north-east facing gravel.  The soils are typically very bony on top with gravel/quartz sub-soils underneath.  Old Houghton clone cuttings sourced from the famous Moss Wood Vineyard make up the plant material from this block.

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Tasting Notes

Tasting notes – download pdf

 

VINEYARDS

The fruit was sourced from the famous Wilyabrup sub-region of Margaret River, long regarded as the benchmark sub-region for Cabernet Sauvignon based wines. This small Cabernet parcel is from the Wilyabrup Estate Vineyard on Puzey Road. This vineyard is situated on a beautiful piece of east/north-east facing gravel. The soils are typically very bony on top with gravel/quartz sub-soils underneath. Old Houghton clone cuttings sourced from the famous Moss Wood Vineyard make up the plant material from this block.

2016 VINTAGE

Moderate spring conditions at the end of 2015 helped establish healthy fruit set and better overall yields than the previous two seasons. January temperatures were warm, interrupted by one rainfall event late in the month which was good for reds going through veraison. Subsequent warm summer temperatures, cool nights and good viticulture management combined to produce clean fruit with ripe flavours and mature tannins.

WINEMAKING

Clean, selective machine harvested fruit was tipped directly into a small open top fermenter without putting the fruit through a traditional crusher de-stemmer. After a few days the fruit warmed and the wild ferment kicked in. We worked the cap by hand for soft tannin extraction and aeration. Ferment temperatures were maintained around 27°C. After extended skin contact for around 30 days the wine was pressed into 50% new French oak for 17 months maturation.

TASTING NOTES

This is a classic Wilyabrup Cabernet Sauvignon, medium to full bodied in structure with a powerful palate and fine grained tannins. The nose on the 2016 Cabernet Sauvignon is very lifted displaying berry fruits in the blackberry, cassis and mulberry spectrum, with dark coco chocolate undertones. The palate shows elegance, freshness and balanced fruit and oak flavours, the result of 17 months oak maturation. The 2016 SRS Cabernet will drink beautifully now as a young wine, however given the amount of fruit and extract, it will also mature wonderfully for the next 15-20 years.

 

Reviews & Awards

95 points”

“The logical progression with the dials turned up.  Lots of concentrated black fruit with a herbal ribbon.  Lots of cedar, tobacco and spice from the 55% new oak.  Lots of tannin from extended maceration on skins.  It’s chunky, sturdy, built and will last as long as you like.”
David Bicknell, Halliday Wine Companion 2020

“94 points”

“From a vineyard on Puzey Road, Wilyabrup. 50% new oak after being held on skins for 30 days.  It’s a dark thumper of a wine, with masses of tannin, black fruit and dark chocolate, along with some mint and tobacco. Thick and savoury, black olive and toasty spicy oak, slightly too firm acidity, perhaps, and a long finish loaded with gravelly sticky tannin and extract. Needs time to come around, but very good.”
Gary Walsh, The Winefront, April 2020

94 points”

“From a vineyard located near Moss Wood, the 2016 SRS Wilyabrup Cabernet Sauvignon is a super effort.  Aged in 50% new oak for 16 months, it features hints of baking spices and toasted oak layered over cassis fruit. It’s medium to full-bodied, showing the classic Cabernet juxtaposition of intense cassis and chocolate flavors with restraint and structure. Rich but silky and fine, it finishes long and mouthwatering.”
Wine Advocate, January 2020

“17/20”

“Deep crimson core with soft cherry rim. Dark-fruited and intense on the nose, with just a touch of mint.  Chewy texture thanks to the depth of the tannins, which are powder fine and nicely dry. Pure and elegant, long and mouth-watering on the finish.”
Julia Harding MW, JancisRobinson.com, April 2020

Racy and fine.”

“Very attractive and subtle character of dark-berry, currant and fresh-herb aromas and flavors, following through to a medium to full body. Firm and silky tannins.  Racy and fine. Drink or hold.”
James Suckling.com, June 2019

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