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Watson Family Vineyard Margaret River Cabernet Merlot

Cracka Rating

Cracka Review

Who are the Watson family?

Well, the Watson's are one of the founding families of Margaret River wine, with their Woodlands vineyard planted back in 1973 when Margaret River was just a bunch of sheep farms and surfers shacks.

For a long time, however, the Watson's sold their grapes off to other Margs producers. It wasn't until 2002 when son Stuart Watson took over as winemaker did the Woodlands label really take off, with this boutique producer now recognised as one of the best in the region.

This Watson Family Cabernet Merlot is a side project for the Watson's, using fruit from other vineyards in the region (in this case from a plot in Wallcliffe south of Margaret River town) as well as a little portion from Woodlands.

What a superb wine it is too. With a pre and post ferment cold soak and 12 months in barrel, this is awfully serious Margaret River Cabernet Merlot, with classy structure and super length.

The only thing that isn't serious here is the pricetag. This is a well-made, sophisticated Margaret River Cab Merlot, from a famous wine family, at a fantastic price. Get in now before it goes up...

Winemaker's Notes

2014 wines from Margaret River are balanced and elegant. The season benefitted from warm and clear flowering conditions that enabled higher crops, and the warm mild summer enabled the fruit to ripen evenly. We feel the 2014 vintage is most similar to the outstanding 2012 vintage, although with less pronounced tannins. This wine is a blend of 72% Cabernet Sauvignon, 22% Merlot and 6% Petit Verdot that was sourced from two vineyard locations from Margaret River. The CabernetSauvignon and Merlot fruit was located in the southerly Wallcliffe region, which produces very elegant aromatic wines with gravelly tannins. The Petit Verdot is located in the central Wilyabrup Valley region of Margaret River.

After harvesting, this wine was destemmed and crushed before being ‘cold soaked’ on skins for up to five days prior to fermentation. During fermentation the must was pumped over 4 times a day to extract colour and tannin. Following fermentation this wine was matured in French oak barrels for 12 months.

The nose shows primary Cabernet Sauvignon characters of black olive, raspberry and blackberry mixed with Petit Verdot characters of briar patch and traces of blood orange. The palate displays a variety of ripe red and dark berry fruits, and finishes with dry gravelly tannins. This wine will be best enjoyed over the next 5 years.

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