Attollo Cabernet Sauvignon 2018


The Attollo Cabernet Sauvignon 2018 was made from a sustainably farmed parcel of fruit from the Wilyabrup Subregion in the Margaret River region.  The fruit was hand tended throughout the growing season following solely organic practices with no herbicide.  The wine was made utilising a “hands-off” approach, with a focus on limited additions, gravity flow operations and Biodynamique principles.  The vinification aimed to create an elegant wine with structure and depth that will provide ageability for the medium term, depending on your cellaring conditions.


The 2018 growing season was as as they come, with moderate even ripening and mostly a rainfree warm season.  Fruit was very high quality with beautiful perfume, rich ripe flavours and ripe tannin with a long savoury tail.  Some are saying this is one of the classic vintages in Margaret River- akin to 2001.


The Cabernet Sauvignon for this wine was sourced from the Wilyabrup Sub-region of the Margaret River Appellation.  The fruit was sourced from vines planted in 1995, so 23  year old vines in 2018, grown using a spur pruned VSP trellis on karri loam soils.  The site has a gentle north aspect and moderate vigour- just requiring a light hedge if at all—perfect natural balance.   The fruit was grown sustainably following organic practices, with no herbicide use.


1.2t of Pusey Road Wilyabrup Cabernet Sauvignon was hand harvested on the 24th March 2018 [Biodynamic fruit day].  The target was fresh fruit flavours, ripe tannin and elegant balance.  The fruit was chilled over night and then destemmed and conveyed to an open fermenter to soak for a few days.  The fruit warmed up slowly and ferment initiated naturally after this time and the ferment was plunged twice daily for the duration.  The Cabernet was left on skins for 4 weeks to build mid palate sweetness and structure through extended maceration.  Once deemed ready, the Cabernet was basket pressed to barrel, of which 50% was second use French Oak [Taransaud French Oak].  The Cabernet was left to go through malolactic ferment on lees, after which a small amount of sulphur was added and it was matured on lees for 14 months, with monthly stirring for the first 12.  The final wine was blended after 14 months maturation in July 2019 and left to clarify and stabilise in stainless steel drums.  The wine was bottled without fining or filtration in November 2019.


pH 3.65

Titrateable Acidity [TA] 6.2g/L

Residual Sugar [RS] 0.3g/L

Volatile Acidity [VA] 0.73g/l

Alcohol 13.6%


Cases Bottled  


142 6 pack screw cap


Cellaring Best

 Best 2020-27, Maximum 2032



Taste [22/07/20]


The wine has a moderately deep red centre with a pink red hue.  The nose is filled with red and black fruits, and hints of freshly turned earth and blackcurrant in the background.  The palate is deliberately moderate with restraint and elegance.  The wine currently has a supple and flavorsome midpalate, with lovely fine dry tannins, affording a dry finish.  The aim is to make something Intensely Subtle.  At first impression – it may seem a bit light, a bit lacking, but I pose the question – is it?  Enjoy a glass, or the bottle and think about it.   The 2018 did not utilise any new French oak but some once used second use barrels- imparting a gentler oak infusion than previous Attollo Cabernet Sauvignons.