2019 Corymbia Cabernet Sauvignon, Margaret River

The 2nd vintage from the organically farmed Calgardup vineyard. Hand picked over 2 dates, berry sorted, wild whole-berry ferment in a single French oak vat, matured 10 months in 4 seasoned barriques. Luminescent ruby with glints of purple and black. It shines as if with its own dense internal light. The telltale ripe and chewy tannin profile handled masterfully by Rob Mann, with pristine fruit and great length of flavour. An exceptionally elegant, powder-fine cabernet, part of the new Margaret River breed. A massive, resounding, YES.

97 points Special Value Erin Larkin for Halliday Wine Companion January 2021

Corymbia is the deeply personal project of Rob and Genevieve Mann, bringing together serious winemaking pedigree with an intimate focus on Western Australian terroir. Rob Mann comes from one of Australia’s great wine families and has worked extensively in both Australia and overseas, while Corymbia is deliberately small-scale and vineyard-driven. Their Margaret River Cabernet Sauvignon captures the region’s natural affinity with Cabernet in a beautifully restrained, savoury style.

The 2019 vintage was cool and long in Margaret River, producing Cabernet with excellent aromatic detail, freshness and measured concentration rather than sheer weight. The region’s gravelly soils, maritime climate and cooling influence from the Indian Ocean encouraged slow ripening, building flavour while retaining acidity and fine tannin structure. Corymbia’s thoughtful, hands-off approach keeps the wine firmly focused on fruit and place rather than oak.

Deep crimson with garnet edges, the nose opens with cassis, mulberry and black cherry alongside violet, bay leaf and fresh tobacco. With air come graphite, cedar, black olive and a subtle earthy note. The palate is medium-bodied and wonderfully composed, with dark berry fruit wrapped in fine, savoury tannins. Blackcurrant and plum give way to dried herbs, cocoa and a cool mineral edge, finishing long and quietly persistent rather than big or showy.

Put this beside rosemary and garlic lamb cutlets, charcoal-grilled sirloin with café de Paris butter, duck with lentils, mushroom and thyme pie or aged clothbound cheddar. It would also be superb with lamb kofta, smoky eggplant and tahini — the Cabernet’s herbal, savoury edge has plenty to play with there.

Cellaring: Drink now to 2038.