2020 Evans & Tate Redbrook Estate Cabernet Merlot

Following the cool 2019 vintage, the 2020 vintage in Margaret River returned to a warmer one similar to that experienced in 2018. This produced exceptional quality wines across a large range of varieties and styles with Cabernet Sauvignon and Chardonnay in particular excelling.

The season started with an early and strong budburst due to warmer soil conditions produced from the drier and warmer than average 2019 winter. This continued into Spring with near perfect conditions experienced during the flowering period (very dry, low RH and minimal wind) which further elevated the potential quality of the coming vintage.

A very dry 4 months with low humidity during the critical ripening period (Jan to Apr 2020) has produced deep, concentrated flavours and highlighted the importance of managing the vine canopies according to the variety and desired wine style. Our established, mature vineyards planted in the 1970’s particularly enjoyed these conditions.

It was also an exceptional year for the flowering of the native Marri trees which kept the birds distracted from the ripening fruit. The white harvest was over quick with the warm temperatures in early March which then moderated which slowed ripening in the reds and allowed flavour to intensify and tannins to soften. By mid-April we had finished our Cabernet Sauvignon harvest, the latest ripening varietal in the region.

winemaking
As usual, the Merlot typically ripened 3 weeks ahead of the Cabernet Sauvignon with the fruit from our Cabernet Franc vineyard being picked last. Each batch was picked and vinified separately and not blended until 13 months later following maturation on barrel.

The Cabernet Sauvignon was harvested late morning to ensure the fruit reached the winery at ~15C which is the optimum temperature to ensure a healthy, even start to fermentation on skins. The Merlot and Cabernet Franc fruit however, were harvested during the coolest part of the very early morning to achieve <10C fruit temperature so it could be cold soaked on skins for ~5 days prior to fermentation of which part was fermented wild with indigenous yeasts.

The selectively harvested fruit was destemmed with any additional MOG (Material Other than Grapes) such as leaves being removed before the berries were transferred to small stainless steel static fermenters.  The Cabernet Sauvignon underwent partial wild fermentation before a select yeast culture was added at a low rate to finish fermentation which lasted 10 days. The Merlot and Cabernet Franc underwent partial wild fermentation.

Following fermentation, the Cabernet Sauvignon remained on skins for another 3-5 days before being pressed into French oak hogsheads (300L) of which ~14% were new (the balance 1-2yr French oak hogsheads) where they underwent malolactic fermentation. The Merlot and Cabernet Franc however, were pressed off skins just prior to dryness to achieve the desired blending styles and they were matured separately in seasoned French oak puncheons (500L). No pressings fractions were kept separate. The Cabernet Sauvignon spent 14 months maturing in barrel and the Merlot and Cabernet Franc 12 months and were racked ~twice and topped monthly.

The wine was then carefully blended barrel by barrel and then bottled without filtration before further maturation in bottle prior to release. Our 2020 wine sees the highest proportion of Merlot in the final blend to date.

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