A core of vibrant sweet black and red berry fruit with earthy gravelly nuances contributing a nice savoury element to the wine. Hints of cedar and chocolate add further complexity and texture with great length and balance, supported by fine-grained tannins and seamlessly integrated French oak.Complex bouquet of dark berry fruits with hints of violets, cocoa and cedar.

Winemaking Hand-picked, hand-sorted, gently de-stemmed and berry sorted. Small, separate-batch ferments. Matured for 18 months in French oak and 50% new barrels. Only the 10 finest barrels selected for the final blend.

A concentrated dark fruit spectrum with an abundance of ripe blackcurrants, cherries and a hint of cassis. Coffee bean, dark chocolate and black olives lie beneath. Subtle dustiness combines with a seductive violet lift, enhancing the varietal fragrance and increasing complexity. A dense and layered palate with incredible texture. The generosity of the palate is carefully laced with a fine and structural acid line. Dark cherries and currants weave through smokey and mocha notes, finishing with long tactile tannins.

Deep Woods most vaunted red earned its place in the Langtons Classification in 2018 (7th Edition) after displaying consistent quality and demand for the required minimum ten vintages. It is one of those wines at the tip of the Margaret River spear - demonstrating the brilliance that continues to come from that corner of Cabernet Country. ...imbued with power and elegance, pure fruit definition, fine-grained tannins and integrated savoury oak. Classification VII (2018) Deep Woods Estates sustainable and minimal-intervention farming and new trellising systems to optimise exposure have brought the vineyard into the big time. Vinification on skins (12 to 22 days depending on the season) is followed by 16 to 22 months maturation in new (40%) and seasoned French oak barrels. An emerging classic. Shop All Deep Woods >

Grape variety - 100% Cabernet Sauvignon. Oak maturation - 15 months, 60% new and 40% 2 year old French oak barriques. Colour - Deep red with red-purple hue. Aroma - A ripe, concentrated and complex wine that’s loaded with cedar oak, cassis, bay leaf, damp earth, dried lavender and gravel dust. Palate - Rich and long with very fine tannin. There are classic Cabernet characters of cassis, bay leaf, mulberry, cocoa and lavender with cedar oak in support. A ripe, brooding wine that will benefit from decanting. Food matches - This wine suits the classics. Try with matured hard cheeses, rosemary infused lamb or rare beef fillet steak. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2032. Viticulture - Fruit sourced to make the Yelverton is grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in these premium blocks allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2020 vintage was a near perfect growing season with mild day temperatures, cold nights and no heat spikes. Winemaking - Our Forester Yelverton Cabernet Sauvignon parcels are gently crushed to small open fermenters and receive a slight “drain-off’ of free run juice to increase the skin to juice ratio. This helps intensify the flavour, aroma and body of the wine without altering the underlying unique vineyard qualities present. A slow temperature controlled ferment is employed with daily draining away of fermenting juice under gravity and pumping back over the skins to assist in the extraction. Heading down boards keep the ‘cap’ of skins submerged beneath the cool fermenting wine to avoid excessive heat which we believe leads to a more refined wine. The ideal skin contact time in fermenter varies from one vintage to the next with the 2020 Cabernet spending an average 25 days in contact with skins before pressing out. The best parcels are aged in fine grained French oak barriques for 15 months with careful blending of the Yelverton taking place approximately three months prior to bottling. Storage and Bottling - The 2020 Yelverton was bottled in November of 2021 to premium claret glass with a stelvin closure. Stored in our temperature controlled cellar prior to release this wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2032. Decanting recommended.

S.R.S. stands for Sub Regional Series. Carefully selected individual grape varieties that excel within a certain sub-region. These wines represent the very best varietal wines under the Flametree label and will only be made in the best vintages, volumes will be small and availability very limited. Exceptional in quality, complexity and finesse. It shows all the perfume and structure that make Wilyabrup Cabernet Sauvignon wines so famous. Lifted blackberries, mulberry, plums, earth and dark chocolate dominate the nose and palate at this early stage. Whilst showing plenty of inky dark fruits, violets and bitter chocolate. The palate also displays wonderful fruit and oak tannin, the result of 16 months oak maturation.

The Reserve Cabernet Sauvignon is made from the finest parcels of fruit, hand-selected from the four blocks of cabernet sauvignon on our estate. The lushness of the mouthfeel and the depth of flavour is testament to the terroir of the site in the acclaimed sub-region of Wilyabrup. The structure of this wine will allow for cellaring for up to 20 years. GOLD | Sydney International Wine Show 2016. GOLD | Royal Melbourne Wine Awards 2014. GOLD | Perth Royal Wine Show 2014. Limited Stock | Available in selected stotes only.