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BOLD MOVE article by Ray Jordan in The West Weekend Magazine 29/8/2015

– George Stupart

8
Sep

For anyone who missed it just wanted to share Ray Jordan’s article from The Weekend West Magazine:

“You get the impression that Evans & Tate winemaker Matthew Byrne has been champing at the bit. OK, he’s been at the helm of this pioneering winery for some time but it seems that until recently he hasn’t been given full rein to have a crack at the styles he wants to pursue. The four wines I tasted recently — three under the Redbrook range and a prestige cabernet that is something of a game changer — clearly demonstrated the new direction. Armed with high-quality oak, access to first-rate vineyards around Redbrook in Wilyabrup and further south at Karridale, and the go-ahead from above, Byrne (right) has turned out wines of finesse and poise quite different from previous styles. “Yes, we’re certainly doing things slightly different in the winery, with the aim of producing wines with better tannin integration and oak balance,” he says. “The oak, in particular, has been important because we only use a small amount of new French but getting the right oak from the right cooper to suit the styles has been really important.” The Redbrook wines display the best balance of oak, fruit and tannin I have seen, and with a vitality that sets them apart from previous vintages.

 

 

The cabernet sauvignon 2012 takes Evans & Tate into the big league — where a winery that has been part of the Margaret River landscape since the mid-70s should be. The most striking feature is the clever use of oak. Byrne has only used about 20 per cent new French and the total oak maturation time is just 15 months. It is a very modern expression of cabernet but there is power and fruit intensity to justify its loftier price tag. These wines are just being released so it is best to look for them online at evansandtate.com.au.

 

 

Evans & Tate cabernet sauvignon 2012 ($100) Superbly crafted wine based on some exceptional fruit from a very good vintage. Typically elegant and stylish, with subtle oak and fruit integration. The tannins are quite chalky and the oak liberal but not overplayed. Tightly held but that fruit sweetness is clearly evident within. 97/100 (Best drinking: Now to 2030. Alc: 14%)” Ray Jordan

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