2022 Attollo Cabernet Sauvignon Wilyabrup
2022 Attollo Cabernet Sauvignon Wilyabrup
The 2022 growing season was a good warm growing season, with moderate even ripening and mostly a rain free season. Fruit was high quality with beautiful perfume, ripe flavours, with a savoury elegant to ripe tannin. 2022 is a consistent high quality vintage- very good overall.
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 1992, so 30 year old vines in 2022, 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.
1.4t of Metricup Road Wilyabrup Cabernet Sauvignon was selectively harvested in April on 12/4/2022 [Biodynamic fruit day]. The target was ripe fruit flavours and sweet fine tannin, with intense subtelty, and elegant balance. The fruit was processed after harvest and sorted again 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 pumped over twice daily – initially for 10-15 minutes per tonne and less later in the ferment. The Cabernet was left on skins for 4 weeks and 5 days to build mid palate sweetness and structure through extended maceration. Once deemed ready, the Cabernet was basket pressed to barrel, of which 20% was a new Taransaud Troncais Medium Toast French Oak Barrel. 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 17 months, with monthly stirring for the first 12. The final wine was blended in August 2023 and left to clarify and stabilise in stainless steel drums. A small amount of Touriga Nacional was included from the Mazza Vineyard in Donnybrook to add some extra fruit power and a sweet edge to the tannins. The wine was bottled without fining or filtration in November 2023.
pH 3.60
Titrateable Acidity [TA] 6.5g/L
Residual Sugar [RS] 0.3g/L
Volatile Acidity [VA] 0.64g/l
Alcohol 13.6%
Cases Bottled
970L
210 6 pack screw cap
Cellaring Best
Best 2024-30, Maximum 2040
Taste [6/11/24]
The wine has a moderately deep red centre with a pink red hue. The wine has a moderately deep red centre with a pink red hue. The nose exudes perfumed blue and black fruits, with hints of freshly turned earth and blackcurrant in the background. Tight grain French Oak plays a supportive role adding spice and chocolate notes and building the palate but not looking at anyway oaky or overt- uber integration here. The palate is deliberately moderate with restraint and elegance. The wine currently has a supple and flavoursome midpalate, with lovely fine dry tannins, affording a dry finish. Quite structured now but this should soften and smoothen in the short to medium term and age well in the long term. There is a subtle juiciness here on the palate from a small addition of Touriga Nacional.
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.
2022 Attollo Cabernet Sauvignon Wilyabrup
The 2022 growing season was a good warm growing season, with moderate even ripening and mostly a rain free season. Fruit was high quality with beautiful perfume, ripe flavours, with a savoury elegant to ripe tannin. 2022 is a consistent high quality vintage- very good overall.
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 1992, so 30 year old vines in 2022, 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.
1.4t of Metricup Road Wilyabrup Cabernet Sauvignon was selectively harvested in April on 12/4/2022 [Biodynamic fruit day]. The target was ripe fruit flavours and sweet fine tannin, with intense subtelty, and elegant balance. The fruit was processed after harvest and sorted again 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 pumped over twice daily – initially for 10-15 minutes per tonne and less later in the ferment. The Cabernet was left on skins for 4 weeks and 5 days to build mid palate sweetness and structure through extended maceration. Once deemed ready, the Cabernet was basket pressed to barrel, of which 20% was a new Taransaud Troncais Medium Toast French Oak Barrel. 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 17 months, with monthly stirring for the first 12. The final wine was blended in August 2023 and left to clarify and stabilise in stainless steel drums. A small amount of Touriga Nacional was included from the Mazza Vineyard in Donnybrook to add some extra fruit power and a sweet edge to the tannins. The wine was bottled without fining or filtration in November 2023.
pH 3.60
Titrateable Acidity [TA] 6.5g/L
Residual Sugar [RS] 0.3g/L
Volatile Acidity [VA] 0.64g/l
Alcohol 13.6%
Cases Bottled
970L
210 6 pack screw cap
Cellaring Best
Best 2024-30, Maximum 2040
Taste [6/11/24]
The wine has a moderately deep red centre with a pink red hue. The wine has a moderately deep red centre with a pink red hue. The nose exudes perfumed blue and black fruits, with hints of freshly turned earth and blackcurrant in the background. Tight grain French Oak plays a supportive role adding spice and chocolate notes and building the palate but not looking at anyway oaky or overt- uber integration here. The palate is deliberately moderate with restraint and elegance. The wine currently has a supple and flavoursome midpalate, with lovely fine dry tannins, affording a dry finish. Quite structured now but this should soften and smoothen in the short to medium term and age well in the long term. There is a subtle juiciness here on the palate from a small addition of Touriga Nacional.
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.
2022 Attollo Cabernet Sauvignon Wilyabrup
The 2022 growing season was a good warm growing season, with moderate even ripening and mostly a rain free season. Fruit was high quality with beautiful perfume, ripe flavours, with a savoury elegant to ripe tannin. 2022 is a consistent high quality vintage- very good overall.
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 1992, so 30 year old vines in 2022, 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.
1.4t of Metricup Road Wilyabrup Cabernet Sauvignon was selectively harvested in April on 12/4/2022 [Biodynamic fruit day]. The target was ripe fruit flavours and sweet fine tannin, with intense subtelty, and elegant balance. The fruit was processed after harvest and sorted again 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 pumped over twice daily – initially for 10-15 minutes per tonne and less later in the ferment. The Cabernet was left on skins for 4 weeks and 5 days to build mid palate sweetness and structure through extended maceration. Once deemed ready, the Cabernet was basket pressed to barrel, of which 20% was a new Taransaud Troncais Medium Toast French Oak Barrel. 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 17 months, with monthly stirring for the first 12. The final wine was blended in August 2023 and left to clarify and stabilise in stainless steel drums. A small amount of Touriga Nacional was included from the Mazza Vineyard in Donnybrook to add some extra fruit power and a sweet edge to the tannins. The wine was bottled without fining or filtration in November 2023.
pH 3.60
Titrateable Acidity [TA] 6.5g/L
Residual Sugar [RS] 0.3g/L
Volatile Acidity [VA] 0.64g/l
Alcohol 13.6%
Cases Bottled
970L
210 6 pack screw cap
Cellaring Best
Best 2024-30, Maximum 2040
Taste [6/11/24]
The wine has a moderately deep red centre with a pink red hue. The wine has a moderately deep red centre with a pink red hue. The nose exudes perfumed blue and black fruits, with hints of freshly turned earth and blackcurrant in the background. Tight grain French Oak plays a supportive role adding spice and chocolate notes and building the palate but not looking at anyway oaky or overt- uber integration here. The palate is deliberately moderate with restraint and elegance. The wine currently has a supple and flavoursome midpalate, with lovely fine dry tannins, affording a dry finish. Quite structured now but this should soften and smoothen in the short to medium term and age well in the long term. There is a subtle juiciness here on the palate from a small addition of Touriga Nacional.
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.