2004 Woodlands Margaret River ‘Margaret’ Reserve Cabernet Sauvignon


The chief blogger is back, and keen to highlight some recent delights.
Where once Margaret River wines were considered comparatively expensive when compared to National equivalents, the quality of so many of the wines is now so high that this is simply no longer the case. I actually think that there are now some standout wines (principally cabernet and chardonnay) that are becoming comparative National bargains.

This wine is most certainly a classic example of the theory.
It is a blend of 68% cabernet sauvignon, 18% merlot, 14% malbec and alcohol level is 14.2% . The wine is matured in French oak for 18 months; 32% new, 20% one year old and 42% two years old.

The colour is deep and dark cherry to purple. The first things from the nose, seemingly all at once, are blackberries, violets, earthy mocha and sweet vanillan oak. Then after breathing there is a savoury note and a hint of the good old MR mint.

The palate is medium rather than full bodied, silky and savoury, with a velvet but meaty texture and wonderful balance. There are, of course, the blackberries and that lick of MR mint. It has a beautiful fine and refined mouthfeel, assisted by some fine powdery tannins, and the finish is delicious and long.

It probably should be cellared for another 5 years before it hits its peak, and should last for many years after that. But I know there are only 11 left out of our box and already we’re looking forward to opening the next bottle. I should mention that the seal is now screwcap so cellaring will be even more assured.

This is a wonderful wine that is priced below its quality mark and is best sourced by contacting the Woodlands winery. There are outlets in Sydney that sell some of the Woodlands range, but are unlikely to have all of it. I think the winery may even be sold out of the ‘Margaret’ but don’t dispair, just book up a box from next years vintage, given any sort of year you will be glad you did.

It would go with things like slow cooked Greek lamb and potatoes, or a rare whole fillet of beef cooked in the Weber.

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