Dukes Magpie Hill Cabernet 2021

Accolades 🏆

• 94 Points, Halliday Wine Companion
  “From a distinct plot in Duke’s estate vineyard. This has good concentration, palate-staining resonance and a general sense of high drinkability. Scents of clove and pipe tobacco over cassis and lavender, the palate more fruit driven, plummy, but with brined black olive and more clove spice in play. Sits at medium weight, cruises along gently and feels almost refreshing in a way. Elegant and understated; very good are the words.”
• 94 Points, Robert Parker Wine Advocate
  “The 2021 Magpie Hill Reserve Cabernet Sauvignon is from the same vineyard as the Single Vineyard Cabernet, but it is a step up in concentration of fruit and also oak. Here, there is dark chocolate and star anise to add to the core of delicate/pure black and purple fruit. This is a beautiful wine, slightly lower in alcohol than the Single Vineyard Cabernet, but more oomph and thrust of purpose. Really beautiful. Gently chewy.”
• 94 Points, Wine Pilot
  “This is the last vintage that Duke Ranson picked. There is power and intensity coursing through every part of the wine. The tannins are firm but there is a deep core of fruit to balance. It’s medium to full-bodied reflecting its cool climate origins, but there is power and poise. At the moment it’s quite closed but with a little time it will certainly reveal plenty more. The finish has a slightly chalky aspirin-like character to provide focus and direction.”
• 92 Points, The Real Review
  “Deep red-purple colour with a tobacco, humus, forest-floor bouquet which turns mellow and smoothly fleshy on the palate, with ample powdery tannins that provide some chew on the aftertaste. Cassis cabernet notes are elusive but there, buried deep. A savoury style of cabernet, ripe and good.”
• Halliday Top 5-Star Winery
  “Halliday defines top five-stars as ‘Outstanding winery regularly producing wines of exemplary quality and typicity'”

Tasting Notes:

The Dukes Magpie Hill Cabernet Sauvignon 2021 presents with a dark, deep magenta colour, tinged with ruby edges, showcasing its intense concentration. On the nose, it offers a captivating blend of cassis, red and black currant, black cherry, and dark chocolate, enriched by earthy touches of black truffle, coffee beans, and forest floor. A floral lift of violets and lavender adds elegance to the complex aroma.

On the palate, the wine unfolds with layers of dark cherry, cassis, and bright black currants, followed by savoury notes of bramble, dark chocolate, and fire hearth. The tannins are powerful yet finely integrated, providing excellent structure and a long, complete finish. A subtle touch of cocoa powder, fresh tobacco, and hints of licorice add depth, while the wine’s old-school Bordeaux-like complexity hints at its ageing potential. The wine is balanced, with a touch of sappiness and minerality, making it both rich and refreshingly elegant.

Food Pairing Suggestions:

• Grilled Meats: Pairs wonderfully with grilled or roasted lamb and beef, bringing out the wine’s savoury complexity and tannic structure.
• Hearty Dishes: Ideal with rich dishes like beef bourguignon or a well-seasoned mushroom risotto, enhancing the wine’s depth and intensity.
• Cheese: Aged cheeses such as mature cheddar, Gruyère, or blue cheese complement the wine’s bold flavours and tannin structure.
• Game Meat: Excellent with venison or wild boar, where the wine’s complexity will pair beautifully with the richness of the meat.

Best Serving Temp:

Serve the Duke’s Vineyard Magpie Hill Cabernet Sauvignon at 16°C to 18°C to fully appreciate its richness, complexity, and structure.

• If storing at room temperature (22°C): Place the bottle in the fridge for about 30 minutes before serving to bring it to the ideal temperature.

Additional Information:

• Grape Variety: 100% Cabernet Sauvignon
• Region: Great Southern, Western Australia
• Sub-region: Porongurup
• Alcohol: 14.0% by Vol | 8.3 Standard Drinks
• Closure: Screwcap
• Vintage: 2021
• Volume: 750ml

FAQ Wine Terms 🤔

• Cold Soak: The process of soaking the grape skins in their own juice at cool temperatures before fermentation begins. This helps extract colour, flavours, and tannins without extracting harsh phenolic compounds.
• Post-Ferment Maceration: The process of allowing the wine to stay in contact with the grape skins after fermentation to develop more tannin structure and flavour complexity.
• Hogshead Barrels: Large oak barrels (300L) used for aging wine. The size of the barrel allows for slower integration of oak, enhancing the wine’s complexity without overpowering the fruit flavours.
• Lees: The dead yeast cells that remain after fermentation. The wine is aged on lees to add texture, richness, and complexity to its flavour profile.
• Cellaring Potential: The ability of a wine to develop greater complexity and evolve over time when stored under the right conditions. Wines with good structure, acidity, and tannin, like this Cabernet Sauvignon, are particularly well-suited for ageing.