2019 Fermoy Estate Reserve Cabernet Sauvignon, Margaret River

Trophy Best Cabernet  2022 Royal Sydney Wine Show

I have tasted the 2019 Reserve Cabernet Sauvignon blind, on several occasions, without knowing it was to be included in the lineup. It performed in a most impressive way on each of those occasions, and only once did I pick it as being from Margaret River. Whether that's a good thing or not, or even relevant, is up to you. However, the density of tannin and fruit in the mouth, sculpted as it is by high-class French oak, speaks more of quality Bordeaux or Napa. Yet, once the origins of this wine become clear, the fruit shines with the obvious red/purple fruit spectrum endemic in the Houghton clones (particularly in Wilyabrup, in this part of Margaret River). There are notes of nori, sun-dried kelp, raspberry, pomegranate, tobacco leaf, freshly turned earth, ironstone/iodine, pencil shavings and cigar box. It is both classical and modern in one fell swoop. This is a super wine. I love the tannins through the middle palate and finish. This will live an age. Easily the greatest Cabernet made at Fermoy Estate so far. Drink 2023 to 2054.

96+ points Erin Larkin for The Wine Advocate

A superb perfume of dark plum, black cherry and blackcurrant intermingled with elegant potpourri and a fresh violet floral poise all framed by perfectly executed oak. Wow!

96 points  Top 50 Best in Show  Decanter World Wine Awards

100% Houghton clone from Wilyabrup. Hand picked from 35yo vines, partial wild ferment, 3 weeks on skins, matured in French oak for 18 months (57% new). Houghton clone + Wilyabrup = a great match. Somehow the dirt and sky here combine with the clone to produce a decidedly red, supple, succulent style of cabernet. Also, it must be said here, Fermoy is on the up: watch this star rise. This is precisely as we hope: bright, spicy, layered with raspberry, pomegranate, red licorice and pink peppercorn. In the mouth it is exactly thus, with the added bonus of spring flowers, crushed graphite and Pink Lady Apples. Gold medal Royal Adelaide Wine Show 2021. Drink 2022 to 2042.

96 points Erin Larkin for Halliday Wine Companion, August 2022

Deep ruby in the glass. Nose lifts with classic cabernet aromas, dark berries and cigarbox notes. Forward fruit offers great concentration and depth while layers of tobacco and tapenade bring character and detail. Tannins are fine and subtle in their persistence to the long finish. A classic of the variety and region. Drink 2022 to 2037.

95 points Stuart Knox for The Real Review, July 2022

Fermoy Estate sits by the Wilyabrup Brook just a few kilometres from the Indian Ocean in the heart of northern Margaret River. The estate vineyards sit on the gravelly loam that, with the region’s mild maritime climate, contribute to its world-famous wines. Established in 1985, senior winemaker Jeremy Hodgson and vineyard manager Andy Keig have worked side by side since 2014.

The Reserve Cabernet Sauvignon is considered the pinnacle of Fermoy’s wines, with fruit sourced from the original 1985 estate plantings of the famed Houghton clone. The 2019 season was long but cooler than average, resulting in heightened aromatics, good flavour intensity, bright acidity and fine tannins. Handpicked fruit was destemmed to open fermenters prior to cold soak, with controlled temperatures allowing for considered and gentle maceration on skins. Malolactic fermentation was completed before pressing for a settle prior to racking to oak. After 18 months in barrels with no racking or movement, the final Fermoy Cabernet blends were assembled through a further barrel selection, lightly fined with egg whites, settled in stainless steel and filtered ahead of bottling.

Bright and lifted aromas with red and purple berries and leafy cedar notes. The harmonious palate offers a concentrated take of the nose, with added layers of earthy graphite and briny notes. The fine tannins are subtle but persistent, and the finish long.

A great cellaring option, it benefits from plenty of air if opened now. Enjoy in good company with charcoal-grilled cauliflower shawarma with black tahini and pomegranate or Hongshao braised beef short ribs with black garlic and aged double-brewed soy.