Devil’s Lair Cabernet Sauvignon is complex and layered, characteristic Margaret River lively aromas, fine tannins and subtle oak characteristics. The Devil’s Lair Cabernet shows primary blackberry fruit aromas with a deep core of dark cassis, ironstone minerality and abundant yet supple tannins.
The fruit is the work of Viticulturist Simon Robertson who has guided growing at Devil’s Lair vineyards for more than 20 years. The wine spends more than a year on 100% French oak both old and new.
"The heady aromas set the scene with ribbons of black and red currants, cassis and leafy freshness playing with cedary spice from the integrated oak. Incredibly vibrant, chiselled tannins morphing into the silky medium-bodied palate. A keeper." 95 points Jane Faulkner.
"Not a wine of bells and whistles but it’s a beautifully balanced cabernet.
Sweet dark berried fruit, bay leaves, hints of dark chocolate and spearmint, graphite. It’s a champion team rather than a team of champions, everything pulling in harmony; the start, middle and end all move logically and relay-like on from one another. Tannin is ultra-fine, slightly twiggy-in-a-good-way, and perfectly ripened. The future awaits." 93+ points Campbell Mattinson.
Deep, dark red colour with a tint of purple. The bouquet is very cabernet, with crushed leaf and cassis, raspberry and mulberry nuances, the fruit doing the talking, although it is a full-bodied and very powerful cabernet. A majestic wine, very varietal and big, intense, firmly structured and long, but there is nothing overdone about it. Very cellarworthy too. And good value.
95 points, The Real Review
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.