2019 Freycinet Vineyard Cabernet Sauvignon Merlot, East Coast Tasmania

80/15/5% cabernet sauvignon/merlot/cabernet franc. Deep crimson in the glass with bright aromas of plush red plum, blackberry and summer berries with hints of baked herbs, cedar, tobacco pouch, olive tapenade, spice and pressed purple flowers. Velvety smooth and pure on the palate, fine grainy tannins providing ample support, sailing off long and true.

94 points Dave Brookes winecompanion.com.au

Freycinet Vineyard Cabernet Sauvignon Merlot from Tasmania’s East Coast is a beautifully refined and quietly powerful Bordeaux inspired blend that showcases just how impressive Tasmania’s cool climate reds can be when grown in the right place. The Freycinet estate, founded in 1979 by Geoff and Susan Bull, sits on a warm, north facing slope overlooking Great Oyster Bay. Although the region is known for Pinot and Chardonnay, this sheltered pocket creates a rare microclimate where Cabernet Sauvignon and Merlot can fully ripen while still retaining the fresh acidity and aromatic lift that define Tasmanian wines. The free draining sandy and granite based soils keep yields naturally low and flavour wonderfully concentrated.

The bouquet is elegant yet deeply aromatic. Blackcurrant, mulberry and dark cherry sit alongside red plum, bay leaf and a lift of violet. There is a gentle herbal nuance typical of cool climate Cabernet but it comes wrapped in ripe fruit and subtle spice rather than greenness. With air, notes of cedar, graphite, cocoa powder and warm earth emerge, recalling both the variety and the distinctive coastal site.

The palate is medium bodied with beautiful line and precision. Cassis, plum and raspberry flow over silky, fine grained tannins, supported by bright natural acidity that gives the wine drive and shape. French oak adds quiet layers of cedar, tobacco and savoury spice without overshadowing the fruit. The finish is long and mineral edged with a lingering echo of dark fruit, dried herbs and subtle coastal salinity. It drinks well now with a brief decant but has the structure to evolve gracefully for eight to twelve years, gaining more savoury nuance, truffle tones and polished tannin.

Ideal with lamb cutlets, roast beef, mushroom and thyme dishes, tomato based pastas, hard cheeses, venison or grilled vegetables. It is a rare style for Tasmania and one of the most distinctive Cabernet blends produced on the island, combining poise, purity and quietly confident depth.