The Attollo Cabernet Sauvignon 2017 was made from a sustainably farmed parcel of fruit from the Wilyabrup Subregion in the Margaret River region. The fruit was hand tended throughout the growing season following solely organic practices with no herbicide. The wine was made utilising a “hands-off” approach, with a focus on limited additions, gravity flow operations and Biodynamique principles. The vinification aimed to create an elegant wine with structure and depth that will provide ageability for the medium term, depending on your cellaring conditions.
The wine has a moderately deep red centre with a pink red hue. The nose is filled with red and black fruits, plum, licorice, and hints of freshly turned earth and blackcurrant in the background. The palate is deliberately moderate with restraint and elegance. The wine currently has a supple and flavorsome midpalate, with lovely fine dry tannins, affording a dry finish. The aim is to make something Intensely Subtle. At first impression – it may seem a bit light, a bit lacking, but I pose the question – is it? Enjoy a glass, or the bottle and think about it.
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