Woodlands Clementine Cabernet Blend 2020

Accolades

Ray Jordan – 95 Points
“This blend of largely cabernet with smaller contributions from merlot, malbec and petit verdot is sourced from the Woodlands Brook Vineyard and the Wilyabrup Valley. It was introduced a few years ago and has steadily moved up in completeness and complexity. This is the best yet. It has power and poise with deep fruit intensity edged with a minerally chalky tannins and a trace of graphite. This is a serious statement of a Margaret River red blend”

Wine Companion – 95 Points
“The blend of 66/20/8/6% cabernet sauvignon/merlot/malbec/petit verdot. This is well modulated, each variety in sync to make this complete and harmonious. The upfront fruit flavours, mainly cassis and mulberries, are tempered by lots of savoury inputs – the nutty, cedary oak, the waft of menthol, baking spices and an earthy fragrance, even a freshly whittled pencil, remember that? Medium bodied with densely packed tannins and textural if not a little raspy. Very good”

Woodlands Clementine Tasting Notes 👅

Colour: Bright ruby red.​

Aromatics: Enticing bouquet of wild strawberries, forest floor, and subtle spice.​

Palate: Medium-bodied with a harmonious blend of juicy red fruits and earthy nuances. Undertones of forest floor add depth, leading to an elegant, long, and memorable finish.​

Winemaker’s Note

“Clémentine has been produced since the 2015 vintage, taking its name from Andrew and Marie’s daughter. The 2020 vintage showcases the best yet, with power and poise, deep fruit intensity edged with minerally chalky tannins and a trace of graphite. This is a serious statement of a Margaret River red blend.”​

Sustainability & Natural Practices

Woodlands is committed to sustainable viticulture, with their vineyard certified organic. This dedication ensures that each bottle reflects the purity and essence of the Wilyabrup terroir.​

Serving Tips

• Decanting: Decant for at least 1 hour to allow the wine to express its full aromatic potential.​

• Serving Temperature: Serve at 16–18°C for optimal enjoyment.​

Food Pairing Suggestions 🍽️

• Braised Beef Cheek Arancini – The wine’s acidity and tannins complement the richness of the beef.​

• Turkish Aubergine in Tomato Sauce – The earthy and savoury notes harmonise with the dish’s flavours.​

Technical Details

• Grape Variety: 66% Cabernet Sauvignon, 20% Merlot, 8% Malbec, 6% Petit Verdot​

• Region: Wilyabrup Valley, Margaret River, Western Australia​

• Alcohol: 13.5%

• Closure: Screw cap​

• Cellaring: Optimal between 2029–2032​

FAQ Winemaking Terms 🤔

Q: What is fermentation in winemaking?

A: Fermentation is the natural process where yeast converts the sugars in grape juice into alcohol and carbon dioxide, transforming the juice into wine. This process also generates heat and releases aromas that contribute to the wine’s flavour profile.​

Q: What does ‘pump-over’ mean?

A: During red wine fermentation, grape skins and solids float to the top, forming a layer called the ‘cap.’ A pump-over involves drawing the juice from the bottom of the fermentation tank and pouring it over the cap. This technique ensures the juice remains in contact with the skins, extracting colour, flavour, and tannins, which are essential for the wine’s structure and complexity. ​

Q: What is ‘punching down’ in winemaking?

A: Punching down is a method where the winemaker manually pushes the floating cap of grape skins back into the fermenting juice. This process promotes extraction of colour and flavour and helps regulate temperature during fermentation. It’s a more hands-on approach compared to pump-overs. ​

Q: What does ‘malolactic fermentation’ mean?

A: Malolactic fermentation (often called ‘MLF’) is a secondary fermentation process where tart malic acid in the wine is converted into softer lactic acid. This results in a smoother, rounder mouthfeel and can add complexity to the wine’s flavour. ​

Q: What is meant by ‘aging potential’?

A: Aging potential refers to the ability of a wine to develop and improve in flavour and complexity over time when stored under appropriate conditions. For instance, the Woodlands Clémentine 2020 is noted to be best enjoyed between 2029 and 2032, indicating its aging potential.​

Q: What does ‘tannins’ mean in wine?

A: Tannins are natural compounds found in grape skins, seeds, and stems. They contribute to the wine’s structure and mouthfeel, often providing a drying sensation. Tannins also play a role in the wine’s aging process, helping it develop over time.​

Q: What is ‘racking’ in the winemaking process?

A: Racking involves transferring wine from one container to another to separate it from sediment or lees (dead yeast cells and other particles). This process helps clarify the wine and can influence its flavour and stability.