Wilyabrup fruit, wild fermented, matured in French oak for 16 months (45% new). Salty, spicy pomegranate and red raspberry form the base for this medium-bodied cabernet. Supple, pliable and with plenty of flex, this bounces on the palate. It has life, energy, and that classic Margaret River cabernet paradigm of power without weight. The tannins are a standout; chalky and chewy.
96 points Erin Larkin winecompanion.com.au 13 August 2021
The nose on the SRS is very lifted displaying berry fruits in the blackberry, cassis and mulberry spectrum, with dark cocoa undertones. The palate shows freshness and balanced fruit and oak flavours