2017 Stevens Road Cabernet Sauvignon


This limited production single vineyard Cabernet Sauvignon demonstrates our philosophy of selecting only the very best rows from the very best blocks on the property. Sourced from our Stevens Road vineyard, 3km down the road from the Xanadu winery in the Wallcliffe subregion, this wine offers a unique expression of the outstanding quality wine this special little vineyard is capable of producing. Limited to only 120 dozen (only 5 barrels produced).

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Cabernet Sauvignon (100%)
Margaret River
The growing season began with late budburst after a relatively cold, wet Winter. The mild Spring which followed ensured that there was good flowering and fruit set, in fact some yields needed to be addressed with crop thinning. Fine, mild conditions prevailed during Summer, which ended up being one of the coolest growing seasons in recent years. Harvest commenced late, at the end of February, with abundant Marri blossom keeping bird pressure very low whilst the whites were harvested. March was relatively wet with a significant rain event after most of the white fruit had been picked. Fortunately, the April that followed was glorious (the driest April since 1982 in fact) with fine weather and no heat extremes experienced at all. The extended ripening period allowing the reds to attain full physiological maturity and tannin ripeness with a wonderful sense of finesse. All the fruit for this single vineyard Cabernet Sauvignon is from the bottom of Block 3 at our Stevens Road Vineyard which is situated on the Boodjidup Brook, about 3km from the winery. We consider this mature, low yielding vineyard as our own Grand Cru site, as this tiny block (0.6 Ha) consistently produces some of our very best Cabernet each vintage.

Tasting Notes

Deep red
Concentrated with wonderful purity; blueberries, blackcurrant pastilles and floral notes framed by high quality oak and hints of juniper berries and bay leaf in the background
The generous yet elegant palate offers wonderful inky blue fruits like mulberries, black plums and ripe blackcurrants. Beautifully structured, the fruits combine with fine, graphite tannins culminating in a distinct and lingering cabernet finish.
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This 2.0 tonne parcel of fruit was crushed/destemmed before fermentation into a small, open fermenters for a 7-day ferment at 24 - 28°C, during which time the cap was managed with regular, aerative, plunging by hand. The wine was gently pressed at 2 Baumé and finished ferment in tank. Once dry, the wine was racked to fine French oak barriques (40% new) and matured for 14 months, before the blend was assembled.

Professional Reviews

Gold Medal
Gold Medal
The combination here is one of coiled power and medium-weighted fruit. That’s almost a contradiction in terms but it feels natural here. Bay leaf, blackcurrant, juicy boysenberry and clove flavours come drifted with wood smoke and dark chocolate. It warms to its task beautifully as it breathes in the glass, but remains a cool, elegant cabernet of genuine quality.