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2014 Cabernet Sauvignon Touriga – just released

2014 Cabernet Sauvignon Touriga – just released

A blend of classic Margaret River Cabernet Sauvignon, and the classic Portuguese variety Touriga. Cabernet Sauvignon is well known in Margaret River, whereas Touriga less so.

Touriga is one of the main varieties in the Portuguese Vintage Ports. It has wonderful spicy red and black fruit flavours, with a medium to full bodied palate, and puts an interesting twist on Cabernet Sauvignon. Touriga is also known as Touriga Nacional.

93 points - James Halliday
93 points - Ray Jordan
92+ points - Campbell Mattinson

Technical Information

Growing Season

Vineyard: The Cabernet Sauvignon is from a single vineyard in Willyabrup, planted in the late 90's. It is on lateritic gravelly loam, with a gentle westerly aspect. The Touriga is from a small patch of vines in Yallingup, planted in the late 70's. It is a gnarly old patch of vines, high on the gravelly ridge overlooking Geographe Bay.

The 2014 season: Some strong winds early in Spring damaged early ripening varieties and exposed vineyards. As such, some varieties had very low yields. Later bursting varieties, and more protected vineyards were not affected. The balance of Spring was warm and mild, and the start of a perfect ripening season. The summer was warm, with a few hot days, but nothing extreme. Plenty of Marri blossom kept the threat from birds to a minimum, and the season breaking rains came in late April, well after the grapes were harvested. This is the 8th great season in a row for Margaret River.

The red wines are benchmark Margaret River - intense, focussed, dense and profound. These wines have an inherent sense of poise and balance at an early age, and will live for a very long time.

Blend: 70% Cabernet Sauvignon, 30% Touriga.

Wine Making

The Cabernet Sauvignon grapes were hand harvested on the 22nd March; the Touriga on 12th April . Both varieties were made separately, but in similar manners. Fermentation was in a few open 1 tonne fermenters, with thrice daily plunging. There was no temperature control.

Following fermentation, the Cabernet Sauvignon wine remained on skins for 17 days, and the Touriga 13 days. Mlf occurred during this period. The wine was subsequently pressed. Pressings wine was not separated. The wine was allowed to settle for 2 weeks, and then transferred to French oak barriques, 20% new. It remained in these barrels for 24 months.

Following barrel maturation, the barrels were blended, fined with free range egg whites, and prepared for bottling. After bottling, the wine was then allowed to relax in bottle for a further 24 months prior to being made available for sale.
This wine is 100% bottled under screw cap.
Total production is 392 cases.

Technical Analysis

  • Alcohol

    14.1% vol
  • Standard Drinks

  • pH

  • Acidity

  • Residual Sugar

    < 0.5g.lt

Cellaring Potential

Now and over the next 14 years.

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