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A Clairault Streicker Flagship Wine.
A harmonious blend of Cabernet Franc and Cabernet Sauvignon made from the fruit planted in 1976 at the Clairault Vineyard in Wilyabrup.
The fruit for this single vineyard wine is hand-picked from the Ironstone Vineyard in Wilyabrup. It's tightly spaced vines promote healthy competition and intensly flavoured fruit. Opulent tannin and dark fruits on the entry, followed by rich flavours of cassis, dark chocolate and Bing cherries. The finish adds balance and finesse to an otherwise powerful wine, with hints of blueberries, violets and wet stone.
A Margaret River favourite, this wine is vibrant with aromas of gooseberries, white flowers, peaches and lemongrass. Bold and coating flavours of ripe stone fruit and Meyer lemons hit the palate, dotted with subtle tones of brioche and creamy French Oak. A long and fine finish of bracing natural acidity and velure citrus flavours and texture.
The Clairault Estate Cabernet Sauvignon is a hand-harvested and small-batch wine that will give you a taste of our highest quality fruit. It is crafted into an age-worthy wine driven by purity of fruit, poise and perfect balance.
This iconic wine is made from the 1976 plantings of Cabernet Sauvignon and Cabernet Franc from the original plantings at the Clairault Vineyard. It exhibits aromas of cedar, liquorice and red currants layered onto a foundation of graphite and glazed cherries. Red fruits, hints of under growth, cocoa and mulberries introduce a medium bodied palate of utterly fine tannin and a driving core of red and black fruit power. Layers of fruit atop bitumen atop fruit atop a anise/clove medley of spices, all power on to a finish of quenching slate and fresh black cherries.
Rich flavours of apricots and guava are balanced by spicy hints of cumin and white pepper. Tones of freshly tilled earth, dried wheat and sea spray are dotted with hints of gooseberry jam and jasmine, all sitting atop of a fine core of bristling texture and granitic length. A slightly smoky finish balanced with crisp stone fruit dried thyme.
Made in the traditional method with 30 months on lees, this wine exhibits scents of white pear, brioche and freshly risen bread dough, dotted with hints of jasmine, cashews and lemon zest.
Rich flavours of freshly browned brioche, nashi pear and citrus blossoms bristle atop a maelstrom of natural acidity, green plums and a delicate mousse. Fine tendrils of white fruit tannin and drive deliver a mineral finish or wet slate and mother of pearl.