The Gladstones Cabernet Sauvignon is named after Dr. John Gladstone whose viticultural research enabled plantings throughout Western Australia. A full-bodied single vineyard sourcing, from the hallowed marl and alluvials of Margaret River’s Wilyabrup sub-region. Dignitaries Cullen and Vasse Felix, but a stone’s throw away. Bay leaf, scrub, graphite and cassis unwind across a forcefield of tannic refinement, well positioned oak and saline acidity. A regal wine, Mike Bennie at the Wine Front opines that it ‘stretches long and luxurious, supple and flowing’, lauding it with a 95. Huon Hooke concurs with the same score. Inimitably of place, this is a classic unfolding that, Bennie goes on, ‘enthusiasts should line up for.’
Lovely wine this. Dense and rich but sits at medium weight, a sheath of cocoa powder tannins keeps dark plum and fig, date and nut characters internal, the wine stretches long and luxurious, supple and flowing. There’s lots of blue and dark fruit perfume with that mocha/coffee powder scent there too. Whiffs of bayleaf and sea spray complete a beautiful scent. Supple, succulent finish? Yes thanks. An elegant, athletic and fine cabernet wine which enthusiasts should line up for.
95 points, The Wine Front (August 2021)
Deep, bright red/purple colour with a bright, intense cassis aroma which shouts cabernet sauvignon, violets and blueberries too, a hint of pepper, while the palate is medium to full-bodied and elegantly-structured, with fine, balanced tannin and decent length. As a varietal cabernet it's spot-on. It's a bit simple at this stage, very much a fruit wine, and needs time to build more character. (From the Batley vineyard in Wilyabrup)
95 points, The Real Review (July 2021)
A very classic cabernet nose with blackcurrants, pine wood, eucalyptus and dust. Medium-to full-bodied, juicy and easy drinking with impressive acidity, which balances well with its fruit profile. Medium finish. Ready to drink now, but will improve with bottle age.
93 points, JamesSuckling.com (October 2021)
Located three hours south of Perth, Margaret River is Western Australia’s most prestigious wine-growing region. Serious vineyard development began only in the late 1960’s following the publication of a report by John Gladstones in 1965 stating that the area had a similar climate to Pomerol or St Emilion, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Margaret River’s climate is warm and maritime, with some cooling influence provided by southeast trade winds. The soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Yallingup and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Willyabrup in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Margaret River in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style; the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. Margaret River is best known for high quality Chardonnay and Sauvignon Blanc Semillon blends and top notch Cabernet Sauvignon and Bordeaux blends. Over the years, the region has established an astonishing reputation illustrating a consistency in quality and a strongly focused winemaking culture.