Myattsfield Cabernet Sauvignon 2023

Tasting Notes

Appearance
Deep ruby with a youthful purple edge. Clear and vibrant in the glass.

Aromatics
Lifted and varietal. Blackcurrant and dark cherry up front, with mulberry, blackberry leaf and a little redcurrant. Subtle notes of bay leaf, tobacco leaf, cedar shavings and pencil lead add that classic cabernet savouriness. A faint violet and dried herb lift comes through as it opens.

Palate
Medium to full bodied with a lovely sense of line. The first impression is ripe blackcurrant, dark plum and a touch of black cherry, flowing into cocoa, graphite and a hint of dried thyme. The tannins are fine, chalky and well shaped, giving the wine real drive without roughness. There is enough juiciness to keep it approachable, but the structure clearly says “proper cabernet”.

Finish
Long, dry and savoury with lingering cassis, gentle oak spice and a cool, leafy echo. The kind of finish that quietly builds rather than shouts.

Style & Winemaking

Myattsfield reds are known for being:

• Thoughtful rather than flashy – flavour and balance first, oak in a supporting role

• Textural – tannins are always given attention, so the wine feels structured but drinkable

• Site expressive – leaning into the slightly cooler, elevated Perth Hills climate

For this 2023 Cabernet Sauvignon, you can expect:

• Small batch ferments in open or static fermenters

• Gentle extraction to preserve perfume and fine tannin

• Maturation in French oak barriques and hogsheads, with new oak as seasoning, not the main act

• Minimal fining and filtration, to keep flavour and texture intact

Serving & Cellaring

• Serving temperature: 16–18 °C

• Decanting: 60 minutes will help open the aromatics and soften the tannins, especially in the first few years.

Cellaring guide

• Drink now for vibrant black fruits and energetic structure

• 3–5 years: tannins begin to soften, more cedar, leaf and subtle cigar box characters emerge

• 8–10 years: for those who like their cabernet with more savoury complexity and secondary development

Food Pairing Suggestions 🍽️

Cabernet and hearty, savoury dishes are best mates. Try it with:

• Roast beef or lamb with garlic, rosemary and seasonal veg

• Chargrilled lamb chops with a thyme and olive marinade

• Beef and mushroom pie or slow cooked beef shin ragu

• Hard cheeses like aged cheddar, manchego or gruyere

• Lentil and mushroom shepherd’s pie for a rich vegetarian match

FAQ 🧐

Is it a big, heavy cabernet?
It has plenty of flavour and tannin, but the Perth Hills style tends to be more medium bodied with lift and freshness, not thick or jammy. Think structure and definition rather than sheer weight.

How is this different to the usual blended version?
In previous vintages, Merlot and Petit Verdot would add plushness and extra depth. In 2023 the cabernet fruit itself had enough concentration, so you get a more direct, pure expression of cabernet – more focus, more line, and more varietal character.

Do I need to be patient with it?
It drinks well now with a bit of air, but if you enjoy classic cabernet characters – cedar, leaf, tobacco and softened tannins – you will be rewarded by giving it a few years in the cellar.

A pure, confident Perth Hills Cabernet that has finally stepped out of the blend and into the spotlight – and absolutely deserves the solo billing.

 
 
 
 
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