This wine is wonderfully expressive and true to it's varietal. The nose is dominated by lifted tones of plums, red currants and glazed strawberries, with hints of meat spice and cedar. The palate is rich and coating with hints of black fruits and liquorice. The tannins are supple on the entry yet firm on the finish, with flavours of graphite, cassis and mulberries left to linger.
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.
A Margaret River favourite, this wine is vibrant with aromas of jasmine, white pear and freshly squeezed limes. On the palate, a pristine entry of natural acidity is balanced with flavours of nectarine, white flowers and creamy French oak tones. Winner of the Trophy for Best SBS Blend at the Margaret River Wine Show, Ray Jordan's Top 100 Whites published in The West Australian and Blue-Gold Top 100 in the Sydney International Wine Competition.
A classic Margaret River blend of 77% Cabernet Sauvignon, 20% Merlot and 3% Petit Verdot. This wine has vibrant aromas of red cherries, black berries, chocolate and ground coffee. Fine cherry skin tannins palate on the entry, dappled with red fruits and cacao nib. A dense and coating palate follows, with black berries and potpourri on the finish.
Mulberries, cassis and subtle hints of forest undergrowth greet on the nose with background notes of cedar, lacquer and oyster-shell. A seamless entry to the palate boasting fine grain tannin that is both coating and mineral. Flavours of blueberries, liquorice and glazed cherries abound on the mid-palate with a persistent and powerful dark fruit finish driving this elegant wine deep into one’s memory.
A complex and opulent wine with bold aromas of peaches, creamy French oak, cinnamon apple and nutmeg, hints of braised nuts and jasmine. The palate displays a coasting nectarine acidity and stone fruit flavours on the entry. It gently descends into spicy oak tones layered atop a granatic structure and finishes with dried pear and brioche as an afterthought.
