Born and bred in Margaret River, Evans & Tate Redbrook Cabernet Sauvignon is a wonderful, classic expression of the region’s famed Cabernets. Textural and expertly structured, it is aged in minimum new French oak to lend a lightly spiced character.
Perfumed with notes of tobacco and mint, the wine tastes of olive, plum and blackberry on the palate. As with the best of Margaret River Cabernets, this will age gracefully for decades.
If you are looking for a Margaret River cabernet that is as classy as it is classic, with intensity of varietal cassis flavour springing from a medium-bodied palate at modest alcohol, go no further. Many vinification methods were used, and once in barrel, each was monitored for its development, the end result 14 months in French hogsheads (20% new).
95 points, Wine Companion (March 2018)
Deep red colour with a good tint of purple, the bouquet showing lovely fresh cassis, violet and blackberry aromas and flavours. It has full-body and fine tannins, which are supple but provide good structure, and the middle is sweetly fruity before the tannins wash in on the finish. A classy wine which drinks well now and will age superbly. (9 gold medals and trophy, best mature red, Sydney Royal Wine Show 2018)
95 points, The Real Review (March 2019)
Good smelling wine. Black fruit, lavender and roasted red capsicum, dark chocolate and baking spices. Medium to full-bodied, plenty of grainy tannin, slightly sharp acidity, but taken in the swell of savoury and dark fruit flavour. Finish is good and long, no shortage of tannin dragging along. Has distinct character, which is good to see.
94 points, The Wine Front (January 2019)
I love the aromas of bay leaf, sage, Thai basil and nutmeg that add to the delight of the brambleberries and cedar on offer. These follow through to a palate where the acidity really waters your mouth and the firm tannins focus the vibrant blue fruit.
94 points, jamessuckling.com (June 2019)
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.