Fermoy Estate

2017 Cabernet Sauvignon (Case of 6)

$199 $270

95pts: "A tailored wine with quality fruit accented by flecks of oak. Plush red fruits are enhanced by bay leaves and sage, and a touch of pimento adds freshness and energy. The palate is soft and agreeable with excellent intensity. I liked the wine’s intense red and black fruits, and touch of green capsicum. The tannins are quite firm, yet the concentrated flavours carry them, maintaining balance. It will age well." - Toni Paterson, Gourmet Traveller 'Best of the West'.

$199 per case (RRP $270). Available for a limited time only.

6 x bottles of 2017 Cabernet Sauvignon.

Read Gourmet Traveller Article

Varietals (%’S):  100% Cabernet Sauvignon

Appearance:  Rich dark red with black tints.

Aroma:  Aromas of raspberry, blackcurrant, mulberry and bay-leaf with lifted, perfumed notes of violet, vanilla bean, dark chocolate and cedary oak spice.

Palate:  More medium than full-bodied, this wine shows an array of blue and black fruit sweetness on the mid-palate, with classical cassis and mulberry notes to the fore. Savoury notes of tobacco leaf, bay leaf and thyme combine with hints of raspberry, dark chocolate and graphite to add depth and complexity. A refreshing acid line provides poise and length, while an array of fine, wet-gravel tannin provides structure and form. 

Winemaking: Fruit sourced from various blocks – so a combination of hand and machine picked fruit was destemmed to a combination of open and static fermenters.  Generally, ferments were cold soaked, with a controlled ferment allowing for considered and gentle maceration on skins.  Wines spent somewhere between 2-6 weeks on skins depending on the parcel and fermenter, with MLF complete before pressing off skins to tank for a quick settle before racking to oak.  Wines then spent the next 18 months in oak with no racking or movement – just a monthly topping.  Cabernet blends were assembled in December 2018 according to barrel selection, prior to a light egg fining, long-term settle in tank and filtration before bottling in May 2019. 

Oak Detail:  18 months maturation in a combination of new (30%) and seasoned French oak barriques.

Cellaring:  Tannins are plentiful – providing a structural framework to the wine and ensuring good cellaring potential of 8-12 years, however they are sufficiently matured to allow for immediate enjoyment.

Food Pairing: Drink with medium-rare roasted rack of lamb with crispy, duck-fat potatoes and salsa verde.

Alcohol Volume:  14.0%
Acidity:  pH 3.7 TA 5.7 g/L
Residual Sugar:  0.4 g/L

Awards & Ratings:

  • Gold – 2019 Margaret River Wine Show
  • Silver – 2020 Halliday Cabernet Challenge
  • Bronze – 2019 Royal Melbourne Wine Show 2019 Wine Show of WA; 2020 Wine Show of WA; 2020 Royal Perth Wine Show; 2020 Margaret River Wine Show.

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