Full with great structure and well developed tannins from time in the bottle. The palate is more restrained showing complex characters of currants, earth, bay leaf, menthol and savoury oak. The finish is firm with a long tried thyme finish.
Medium intensity aroma with good concentration of fruit. The wine opens with blackcurrant, red berry, cigar box and cocoa with underlying currant, gravel, earth and a slight perfume reminiscent of potpourri.
Medium to deep red with brick red hue.
Drinking well upon release but has the potential to evolve and impress towards 2018.
This wine suits the classics. Try with matured hard cheeses, rosemary infused lamb or rare beef fillet steak.
Fruit sourced to make the Yelverton is grown with absolute attention to detail.
Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in these premium blocks allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2008 vintage was mild and dry producing elegant flavour profiles and fine long tannin definition in the skins.
Our Forester Yelverton Cabernet Sauvignon parcels are gently crushed to small open fermenters and receive a slight “drain-off’ of free run juice to increase the skin to juice ratio. This helps intensify the flavour, aroma and body of the wine without altering the underlying unique vineyard qualities present. A slow temperature controlled ferment is employed with daily draining away of fermenting juice under gravity and pumping back over the skins to assist in the extraction. Heading down boards keep the ‘cap’ of skins submerged beneath the cool fermenting wine to avoid excessive heat which we believe leads to a more refined wine. The ideal skin contact time in fermenter varies from one vintage to the next with the 2008 cabernet spending an average 10 days in contact with skins before pressing out. The best parcels are aged in fine grained French oak barriques for 20-22 months with careful blending of the Yelverton taking place approximately three months prior to bottling.
In The Spotlight
94 Points James Halliday Wine Companion
93 Points – Ray Jordan Wine Guide 20144 Stars – Winestate March/April 2014“Leafy varietal aromas showing a nice line of licorice characters. Delicate leafy palate is a touch warm, with some supple tannins.”93 Points – Ray Jordan Wine Guide 2014“Such a powerful statement of cabernet here. Hits with a wave of concentrated black fruits splashed liberally with a decent hit of cedary oak. The palate is massively deep and intense. Ripe firm tannins, substantial oak and lots of dark fruit. Yet it all comes together in a powerful statement of this variety.”93 Points – Campbell Mattinson, The Wine Front, May 2014“Named after Henry John Yelverton, a pioneer of the Margaret River region – long before wine entered the area. Trademark notes of eucalypt but a wine of length and finesse. This drinks well now but it's a monty for the cellar. Slippery smooth blackcurrant and mulberry with spicy oak and eucalypt. Fine ripple pf tannin. Quite lovely.”
|Varietal||95% Cabernet Sauvignon, 5% Merlot|
|Vintage Year||2009 - Cellar Release|
Forester Estate Yelverton RESERVE Cabernet 2009
- Producer: Forester Estate
- Region: Margaret River, Western Australia
- Availability: In Stock