Ringbolt 21 Barriques Cabernet Sauvignon

Ringbolt 21 Barriques Cabernet Sauvignon bottle image

Wine Description

As treacherous as it is beautiful, Western Australia’s rugged southwest coastline is littered with shipwrecks – the wreck of the Ringbolt being one of them. Sunk in the late 1800s in what is now known as Ringbolt Bay, located on the southern tip of the Margaret River wine region, adjacent to Cape Leeuwin. It is at Ringbolt Bay where the Southern and Indian Oceans merge and their invigorating waters lap at the edge of the Margaret River wine region.

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Acclaim
"Heather Fraser makes this wine from a vineyard in Wilyabrup, the vines planted in 1970, dry grown with limited yields. An elegant cabernet that’s as savory and aromatic as a freshly pulled espresso, it has the brisk ripeness of the 2012 season, its flavors focused on those coffee notes of oak, with plenty of clean, high-toned fruit beneath it."
— Wine & Spirits, Feb 2018
"Ringbolt's 2012 21 Barriques Cabernet Sauvignon is just entering its prime drinking window. Delicate hints of pastry crust lend interest to bright berry fruit, while a bass note of mocha provides a solid foundation. This medium to full-bodied wine is bigger and riper than your average Margaret River Cabernet, yet it remains suave and streamlined, finishing with a crisp edge of acidity and silky tannins."
— Wine Advocate, Dec 2017
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Vineyard & Production Info
Vineyard name
Wiluyabrup
Soil composition
buck-shot gravel, free draining soils
Elevation:
50-600 feet
Average Vine Age:
various
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
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Winemaking & Aging
Varietal composition:
100% Cabernet Sauvignon
Fermentation container:
open fermenters
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
Barriques
Type of oak:
French
Length of aging before bottling:
16 months
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Analytical Data
pH level:
3.5
Acidity:
6.5 g/L
Alcohol:
14.5 %
Residual sugar:
0.9 g/L
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Wine Production

This vineyard in the Wilyabrup region was planted in 1970 with superior Cabernet Sauvignon clones, the vines are dry-grown and low cropped. The grapes are hand picked and de-stemmed into open fermenters, maceration was vigorous with regular flooding of the skins, giving controlled extraction of colour and tannin. After pressing, the finished wine is matured for 16 months in French oak barriques, 35 percent of them new.

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About the Vineyard

The vineyard is planted north-south on a buck-shot gravel ridge a few kilometres inland from the Indian Ocean. Margaret River’s maritime climate, coupled with well drained soils, has brought the region great recognition for outstanding Cabernet Sauvignon; the Wilyabrup sub-region being the ultimate expression.