Rebus, first vintage 2012, is Cabernet Sauvignon with a splash (5-6%) of Malbec. Separate parcels are fermented and matured in French barriques (40% new) for 12 months. The final wine is a selection of the best barrels and aims to be counted among the best and brightest of Margaret River. Rebus typically shows aromas of cherries, violets and graphite followed by a fleshy palate of redcurrants, plum skin and dark chocolate modulating to licorice, black berries and slate, soft, ripe tannins and a persistent mineral finish.
Separate parcels fermented and matured in French barriques (40% new) for 12 months, thereafter a barrel selection. Puppet master Bruce Dukes has assembled the components on a string, with blackcurrant fruit, French oak and rippling tannins all dancing to his tune. A cabernet that offers much now, notwithstanding its cellaring capacity.
96 points, Wine Comanion, February 2017
Red and black fruits, fresh rubbed mint, gum leaf and baking spices, perhaps a bit of cocoa. Medium-bodied, supple and a little bit juicy... does have an easy-going charm and flow, with lovely fine grained tannin and savoury tobacco flavours playing out on the long finish.
93 points, Wine Front, May 2017
Deep red colour with a tint of purple, the bouquet clean and fresh with bell-clear blackberry and blackcurrant cabernet varietal character. The wine is intense and fresh, refined and elegant on the tongue, with lovely cabernet flavour and just enough leafy and tobacco nuances to suggest it will develop cigar-box character with age. Fruit-driven and delicious.
93 points, Real Review, September 2017
An elegant Cabernet from Margaret River, showing notes of brambleberries, fresh blackcurrants, cedar and nutmeg. The palate’s very polished, with firm tannins, bright acidity and a chewy finish.
93 points, JamesSuckling.com, August 2018
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.