Producer
When David and Heather Watson first established Woodlands in 1973, they were amongst the first six pioneers to plant vineyards in Margaret River and can certainly claim to have helped establish the region’s reputation for Cabernet Sauvignon. With the addition of a second vineyard site, purchased in 1998, the Watson family now have 25 hectares of vineyard in the Wilyabrup valley, which is maintained by hand using traditional and organic methods and without irrigation – a rarity in this arid corner of Australia. A true family affair, son Stuart is the winemaker and Andrew is in charge of operations. Five red stars from Halliday and an ‘Outstanding’ rating for the Cabernet Sauvignon from Langton’s identify Woodlands as one of the very best producers in the region.
Vineyard
The grapes are sourced from plots planted on sandy clay soils at the original Woodlands Vineyard in the Wilyabrup Valley. The grapes were hand picked in small batches between the 11th and 27th of March.
Winery
Following harvest, the grapes were destemmed, hand sorted berry by berry, crushed and fermented in small stainless steel fermenters. Following fermentation, the Cabernet Sauvignon ferments remained on skins for an average of twenty-four days. Once pressed, the wine was transferred into new French oak barrels where it remained for eighteen months.
