2011 Kerrigan + Berry Cabernet Sauvignon, Mount Barker & Margaret River

Deep, dark red colour with a tinge of purple. The bouquet is deep and rich and complex, with definite oak influence adding chocolate notes to the dark fruit aromas, now showing some bottle-age development. There's also a hint of mint. Rich, full-bodied and dense, with ample tannins and good extract. A wine of substance and length. Excellent cabernet indeed.18 AUG 2015 Drink 2015–2035

95 points Huon Hooke therealreview.com 

A 50/50% blend of the two regions, eloquently demonstrating just how compatible the union can be; Margaret River provides the fleshy mid-palate, Mount Barker the finely boned structure and notes of cassis, the finish a duet between two tenors, oak and tannins provide the beat.

95 points James Halliday winecompanion.com.au

Kerrigan + Berry brings together two formidable Western Australian winemakers, Michael Kerrigan and Gavin Berry, combining decades of experience across Margaret River and Great Southern. Their Cabernet Sauvignon is particularly intriguing, marrying the structure and cassis-driven character of Margaret River with the cooler, fragrant personality of Mount Barker. The result is distinctly Western Australian Cabernet, but with a personality all its own.

The 2011 vintage has now had more than a decade to settle into itself, moving beyond primary fruit into the savoury territory that makes mature Cabernet so compelling. Fruit from the two regions brings complementary strengths: Margaret River contributes depth and structure, while Mount Barker adds freshness, perfume and cool-climate definition. At this stage of its life, careful cellaring becomes particularly important, and well-stored bottles should be showing beautifully.

Deep garnet moving towards brick at the rim, the bouquet opens with cassis, blackcurrant and dark plum before revealing cedar, tobacco leaf and dried mint. With air, mature notes of leather, graphite, forest floor and cigar box emerge. The palate is composed and savoury, with dark fruit sitting behind softened tannins and fresh acidity. There’s lovely tertiary complexity through the middle, finishing with cedar, dried herbs, earthy spice and lingering blackcurrant.

This deserves comforting food rather than culinary gymnastics: slow-roasted lamb shoulder with rosemary and garlic, beef cheeks braised in red wine, venison with juniper, a proper steak and mushroom pie or aged cheddar with walnuts. I’d be particularly tempted by the lamb shoulder — mature Cabernet, rosemary, garlic and sticky roasting juices are very good friends indeed.