2018 Houghton Wisdom Cabernet Sauvignon
94/4/2% cabernet sauvignon/merlot/malbec, all 30+yo vines. Hand picked, basket pressed, wild-yeast fermented, matured in French oak. The price of this has gone up recently, now more aligned with the quality of the wine (the new label doesn't hurt, either). This is succulent, plush and vibrant cabernet; the tannins are plump and chewy, the fruit has a jolliness that accompanies serious raspberry, cassis and pomegranate. The tannins are the final confirmation of pedigree: powder-fine and shapely. Gorgeous, statuesque wine. Read more
Critic Reviews
94/4/2% cabernet sauvignon/merlot/malbec, all 30+yo vines. Hand picked, basket pressed, wild-yeast fermented, matured in French oak. The price of this has gone up recently, now more aligned with the quality of the wine (the new label doesn't hurt, either). This is succulent, plush and vibrant cabernet; the tannins are plump and chewy, the fruit has a jolliness that accompanies serious raspberry, cassis and pomegranate. The tannins are the final confirmation of pedigree: powder-fine and shapely. Gorgeous, statuesque wine.
Technical Attributes
- Producer: Houghton
- Varietal: Cabernet Sauvignon
- Region: Margaret River
- Alcohol: 14.5%
- Net volume: 750ml
- Vintage: 2018
- Cellar until 2030
-
Style GuideLight Intense
Tasting Notes
Brilliant dark red with a red hue, the wine displays intense aromatic red Margaret River Cabernet Sauvignon characteristics of cassis, bay leaf and cigar box, whilst the French oak maturation provides hints of vanillin and mocha to the bouquet. The finely structured palate has characters of plums, cassis and dark chocolate. Fine, svelte tannins give the palate a lovely line and length. A wine to be enjoyed upon release, or will reward those who patiently cellar over the next 10 years. Enjoy with Moroccan lamb and quince tagine, baked quail wrapped in prosciutto or barbequed beef fillet with mustard mayonnaise.
Winemakers Note
The fruit was hand-picked to maximise quality and to allow sorting of the fruit in the winery. Fermentedin open top fermenters with indigenous yeast for ten days the wine was gently pressed off skins in a basket press, to complete malolactic fermentation in French oak. The wine spent 15 months maturation in new, 1 year old and seasoned French oak barriques.
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