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Established 1973, Woodlands of Wilyabrup were one of the first vineyards in Margaret River, planted with a view to emulating the great growths of Bordeaux. Recipients of the highly prestigious Jack Mann Memorial Medal and Wine Industry Lifetime Achievement Award for their tremendous vintages of all things Cabernet. Assembling the rich Medoc style blends are what Woodlands do best. Painstakingly crafted by hand, to challenge the primacy of the illustrious Chateaux de la rive gauche, very few vineyards yield the quality of fruit that merits vintaging into a statuesque wine dominated by the prettily fragrant Cabernet Franc. Woodlands were established from the ground up with a view to achieving limited harvests of the abstruse Bordeaux varietals, only a few hundred cases of good red wine per vintage. Two precious vineyards, located within the elite terroirs of Margaret River's Wilyabrup Valley, are dry grown and farmed through holistic regimens of old world viticulture. The most bountiful vintages can only produce a small amount, the sanctity of soil yields a vividly varietal Cabernet Franc of stature, elegance and the most finite.. The complex bordeaux blend by one of margaret river's founding wineries»

Sticks Yarra Valley Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Shiraz Yarra Valley Victoria
A passion is shared by the entire Sticks team for crafting vintages of the finest Yarra Valley wine. Their work is their pastime, as they stroll amongst the vineyard, nurturing each planting by hand, in anticipation of a healthy harvest. The range of expression on offer from their canon of auspicious sites, affords the team an opportunity to fashion a finely textured Cabernet Sauvignon with engaging black cherry perfumes, a plush, bramble filled palate and gentle, velvet tannins.
Available by the dozen
Case of 12
$251.00
Cabernet Sauvignon is harvested predominantly from a block of hanging cane vines grown to the estate E Block and a small parcel at Upper Ngumby Vineyard. Grapes are destemmed and crushed into static fermenters for inoculation and vinification. Upon completion of ferments, a component is pressed and returned, the batches are treated to an extended maceration of three weeks on skins and tasted daily to determine optimal extraction of fine tannins. Parcels are filled to a combination of maturation vessels and 300L oak barrels for thirteen months.
Deep crimson red. Mulberries, blackberry and black currant bouquets. Savoury spices, freshly roasted coffee and dark chocolate make for a complex wine. A palate of ripe berries and currant, long, fine grained tannins adding structure and finesse. A medium weighted and firmly structured wine, striking the balance between strength, palate weight and cool climate elegance.
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