2018 Cloudburst Cabernet Sauvignon Margaret River
G 98
Medium - deep crimson. Beautiful intense violet pure cassis aromas with espresso herb garden notes. Classical Cabernet wine with lovely pure blackcurrant, blackberry, dark plum flavours, flowing fine - grained textures and underlying roasted chestnut vanilla oak. Finishes velvety firm, and minerally with superb inky length. All the elements are perfectly integrated. The perfumed notes, inky textures, buoyancy of fruit and gentle vigour make it surprisingly delicious to drink now, but some extra bottle age will bring more complexity. Fascinating and fabulous. 95% cabernet sauvignon, 5% malbec. 2888 bottles made. 13.4% alc Drink now –2032+ 2017 Cloudburst Cabernet Sauvignon Margaret River G 95 Deep colour. Intense and pure cassis, violet, chinotto aromas with some dark chocolate notes. Supple with blackcurrant, Parma violet flavours, some chinotto, cola notes, fine powdery/ grainy tannins and underlying roasted chestnut, hint marzipan notes. Finishes chocolaty and minerally with hint leafy notes. Very well-balanced wine with lovely density, purity and precision. 93% cabernet sauvignon 7% malbec 13.1% alc Drink now– 2035 2016 Cloudburst Cabernet Sauvignon Margaret River G 98 Deep crimson. Intense blackcurrant, praline, truffle, vanilla aromas with some tobacco leaf notes. Inky deep and crystal clear with pure blackcurrant fruits, fine grainy textures, superb density, attractive mocha vanilla oak notes, and some Parma violet nuances. Finishes grainy firm and minerally. Still elemental but balanced with superb precision and torque. Brilliant. 12.5% alc Drink now–2034 2018 Cloudburst Malbec Margaret River G 94 Medium - deep crimson. Intense dark plum, blackberry, brambly aromas with roasted chestnut mocha praline notes. Lovely dark plum, blackberry, dark chocolate flavours, fine plentiful firm bittersweet tannins with attractive mid-palate richness and mocha, crème brûlée notes. Finishes chocolaty firm and minerally. Delicious. The grapes are destemmed, and hand sorted prior to open-top fermentation. The wine is pressed to barrel without extended maceration or extra skin contact. Matured primarily in new French oak for 18–21 months. 1200 bottles made. 13.4% alc Drink now–2028
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The Vintage Journal – Great Estate Series
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