2023 Corymbia Cabernet Sauvignon, Margaret River

Rob and Genevieve Mann are all about expressing their place at Calgardup, and it’s exciting to witness. This is the fifth release off their vineyard, and it entices with heady aromatics of violets and raspberry leaf alongside an array of flavours from cassis, redcurrants and mulberries to nori, Dutch licorice and baking spices. Lots of umami, too, and an ironstone character pops up across the fuller-bodied palate. Precise, almost velvety tannins in unison with lively acidity. Oh, and no new oak used. It’s a refreshing take, with plenty of fruit tannins to ensure this has depth and ageability.

95 points Jane Faulkner winecompanion.com.au

Corymbia Cabernet Sauvignon from Margaret River is a compelling expression of this classic varietal, made by Rob Mann and his wife Genevieve, two of the region’s most respected names in wine. Rob comes from Western Australian winemaking royalty—his grandfather was Jack Mann, one of the state's pioneers—and he has honed his craft across Australia and overseas, including a stint as chief winemaker at Cape Mentelle. Corymbia is the couple's personal project, founded in 2013, with a focus on sustainable farming and minimalist winemaking that lets the vineyard speak clearly.

The Cabernet is grown on the Calgardup vineyard in the Wilyabrup subregion, known for its gravelly loam soils, maritime influence, and outstanding track record with Bordeaux varieties. This site provides the perfect backdrop for growing structured, elegant Cabernet with both power and poise.

Rob and Genevieve work with dry-grown, organically farmed vines, hand-picking the fruit and fermenting with wild yeasts. The wine is matured in seasoned oak, allowing the purity of fruit to shine without being masked by heavy wood influence. The result is a Cabernet that is very much of its place—lifted aromas of cassis, bay leaf, black olive and violet lead into a palate that is finely structured, with silky tannins and a long, savoury finish. There's a distinctive minerality and freshness that sets it apart from more traditional, oakier styles.

While it’s delicious young, this wine has serious aging potential, with its balance and structure suggesting it will evolve beautifully over the next 10 to 15 years.

Pair it with rosemary-crusted lamb, grilled portobello mushrooms, or aged cheddar. This is Cabernet for purists—vibrant, expressive and made with integrity.