Attollo El Rey 2017


Cabernet Sauvignon is undoubtedly the king of the Margaret River grapes, so when this fruit presented it self - the El Rey or King of the Attollo Range was born.  Attollo El Rey 2017 was made from a Biodynamically farmed parcel of “old vine” Cabernet Sauvignon 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 to long-term, depending on your cellaring conditions.


The 2017 growing season was a very cool season, with mild even ripening and a very lucky warm dry finish.  Cyclonic rains in January gave an unseasonal drink to the vines, which resulted in great freshness and higher than average yields.  Thankfully, the growing season extended with the driest April on record, with moderate perfect ripening temperatures.  2017 started out cool and ended up being mild and long, with fresh moderately flavoured reds with fine savoury tannin.  Bird pressure was insignificant as well- which was a first.


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 1982, so thirty five year old vines, grown using a cane 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 19th April 2017 at 13.6  Baume on a Biodynamic fruit day.  The target was ripe fruit flavours with some perfume, ripe fine tannin, with intensity 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 33% was new French Oak [Taransaud Troncais  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 16 months before it was gravity racked off lees and blended and returned to stainless steel drums to stabilise and clarify.  The wine was bottled without fining or filtration in November 2018.


pH 3.67

Titrateable Acidity [TA] 6.2g/L

Residual Sugar [RS] 0.25/L

Volatile Acidity [VA] 0.57g/l

Alcohol 14.1%


Cases Bottled  November 2018


171 6 pack screw cap


Cellaring Best

 Best 2019-25, Maximum 2032



Taste [20/11/2018]


The wine has a moderately deep red centre with a pink red hue.  The nose is filled blackcurrant and chocolate aromas, with hints of fresh herbs and cedary French oak firmly implanted in the background.  The palate has beautiful depth and presence, with a lovely precision and balance and fine velvety tannins to finish.  This wine is just a baby and will blossom over the next 5-10 years.