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2012 Karri Grove Margaret River Cabernet Merlot

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Cracka Review

Bristling with sweet blackcurrant fruit now looking even prettier with some classic Bordeaux cigarbox complexity (and that is a good thing by the way!).

Winemaker's Notes

The Winery: The Karri Grove Estate wines from Margaret River, WA, have earned an enviable reputation for quality since the establishment of the brand in 1987. Grapes are grown on the owners’ vineyard at Karridale, just 10 km from Augusta – the southwest corner of the continent, and on vineyards at Metricup, Osmington and Yelverton in the north of the Margaret River wine region. Yields are carefully controlled to ensure the fruit achieves optimum ripeness and flavour development. Supervising the viticulture are Alastair Gillespie and Steve Green, between them is fifty years experience of Margaret River grape growing. Wine styles are chosen to ensure food friendly expressions of variety and regionality: the whites are fruit driven and dry, the reds are intense and not oak dominated. These are skilfully crafted small maker wines, with amazing attention to detail in the vineyard and the winery.

Winemaking: Cabernet Sauvignon and Merlot are grown at Yelverton and Osmington in the north of the region. A small amount of Malbec from Karridale in the south is blended to add middle palate complexity. The wine has spent a year in new and two year old wood, mainly French barriques, and a couple of American hogsheads.

Tasting Note: Deep purple colour, intense Cabernet fruit on front and finish, with the Merlot and Malbec filling out the middle palate. The oak amplifies the fruit, but never dominates. Unmistakably Margaret River from a very good vintage. The nose and front palate offer cassis with “cigar box” characters. Long, full aftertaste, soft and round. An ideal wine for red meat dishes, or with a platter of cheeses. It is lovely drinking now, and will age gracefully for a few years.

Appearance: Brick red with purple hues.

Taste: Definite regional characters of “cigar box” with a dash of spice. The Merlot fills out the middle palate, with the Cabernet showing on the front and the long, smooth finish.

Food: Red meats and cheeses, ideal for venison.

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