2021 Graphite Rd Walker & Wilde Cabernet Sauvignon
- RRP $32.00
- Save 59%
The Collective Review
From a small and relatively unknown region of WA called Manjimup, famed primarily for its truffles, but their wines are also on the up and up. This Cabernet is just so easy to drink with lots of intense berry flavours, a hint of oak and the pefect palate weight. Its moreish and mercurial making it a great addition for your next Sunday lunch.
Sometimes you come across a range of wines that are just yum! This is one of them. Full, deep fruit, lots of black and red berries, lovely rich oak and weight on the palate. Just keep wanting another sip! Read more
Critic Reviews
Sometimes you come across a range of wines that are just yum! This is one of them. Full, deep fruit, lots of black and red berries, lovely rich oak and weight on the palate. Just keep wanting another sip!
Technical Attributes
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![Producer]()
Producer: Graphite Road
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![Varietal]()
Varietal: Cabernet Sauvignon
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![Region]()
Region: Manjimup
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![Alcohol]()
Alcohol: 14.5%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: 2021
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Style GuideLight Intense
Producer: Graphite Road
Varietal: Cabernet Sauvignon
Region: Manjimup
Alcohol: 14.5%
Net volume: 750ml
Vintage: 2021
Tasting Notes
Bright crimson with a ruby hue. A beautiful cool climate Cabernet Sauvignon, with lashings of mulberry and fresh blackberry and spicy oak hints. Sweet fruit, dried thyme and toasted spice are supported by French oak tannins to a lingering finish.
Winemakers Note
The season for Manjimup was early, the earliest on record. Pinot Noir began veraison at Christmas, which is unheard of for this region. Vineyards were struck by hail early, causing some damage at the growth stage. This was followed by unseasonably hot weather in December with temperatures in the low forties for a week having an impact on yield. After this period, we
had wonderful growing conditions through the vintage with small pockets of rain towards the end.
At optimal tannin, sugar and acid ripeness, fruit is harvested cool by machine. The fruit then undertakes ten days ferment in small open fermenters before pressing to small French oak barriques for maturation.
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