Wills Domain2018 Paladin Hill Matrix
Pairs well with Beef
Margaret River, Australia
About this product
Pairs well with BeefMargaret River, AustraliaCOLOUR
Deep brick with purple hue.
NOSE
Perfumed lively nose of rose petals violets, dried herbs and chocolate.
PALATE
This is a big robust Margaret River Cabernet blend which has plenty of ageing potential. The palate has volumes of fresh berry and violet flavours giving the mid palate a perception of sweetness which is balanced by a fine acidity and some very soft dry chalky tannins.
WINEMAKING
Hand-picked in the cool of the morning, the fruit was gently destemmed and cold soaked for 5 days prior to being inoculated with a cultured yeast strain. Fermentation was relatively cool, around 20 degrees, although we allowed the ferment to achieve temperatures around 28 degrees early in the ferment. Following fermentation, to maximize the extraction of colour and generous soft tannins there was a post ferment maceration of 15 days before pressing directly to barrels. In barrel the wine was inoculated for malo-lactic fermentation and racked and SO2'd before being returned to barrel for a cool maturation before being blended stabilised and bottled.
Deep brick with purple hue.
NOSE
Perfumed lively nose of rose petals violets, dried herbs and chocolate.
PALATE
This is a big robust Margaret River Cabernet blend which has plenty of ageing potential. The palate has volumes of fresh berry and violet flavours giving the mid palate a perception of sweetness which is balanced by a fine acidity and some very soft dry chalky tannins.
WINEMAKING
Hand-picked in the cool of the morning, the fruit was gently destemmed and cold soaked for 5 days prior to being inoculated with a cultured yeast strain. Fermentation was relatively cool, around 20 degrees, although we allowed the ferment to achieve temperatures around 28 degrees early in the ferment. Following fermentation, to maximize the extraction of colour and generous soft tannins there was a post ferment maceration of 15 days before pressing directly to barrels. In barrel the wine was inoculated for malo-lactic fermentation and racked and SO2'd before being returned to barrel for a cool maturation before being blended stabilised and bottled.
COLOUR
Deep brick with purple hue.
NOSE
Perfumed lively nose of rose petals violets, dried herbs and chocolate.
PALATE
This is a big robust Margaret River Cabernet blend which has plenty of ageing potential. The palate has volumes of fresh berry and violet flavours giving the mid palate a perception of sweetness which is balanced by a fine acidity and some very soft dry chalky tannins.
WINEMAKING
Hand-picked in the cool of the morning, the fruit was gently destemmed and cold soaked for 5 days prior to being inoculated with a cultured yeast strain. Fermentation was relatively cool, around 20 degrees, although we allowed the ferment to achieve temperatures around 28 degrees early in the ferment. Following fermentation, to maximize the extraction of colour and generous soft tannins there was a post ferment maceration of 15 days before pressing directly to barrels. In barrel the wine was inoculated for malo-lactic fermentation and racked and SO2'd before being returned to barrel for a cool maturation before being blended stabilised and bottled.
Deep brick with purple hue.
NOSE
Perfumed lively nose of rose petals violets, dried herbs and chocolate.
PALATE
This is a big robust Margaret River Cabernet blend which has plenty of ageing potential. The palate has volumes of fresh berry and violet flavours giving the mid palate a perception of sweetness which is balanced by a fine acidity and some very soft dry chalky tannins.
WINEMAKING
Hand-picked in the cool of the morning, the fruit was gently destemmed and cold soaked for 5 days prior to being inoculated with a cultured yeast strain. Fermentation was relatively cool, around 20 degrees, although we allowed the ferment to achieve temperatures around 28 degrees early in the ferment. Following fermentation, to maximize the extraction of colour and generous soft tannins there was a post ferment maceration of 15 days before pressing directly to barrels. In barrel the wine was inoculated for malo-lactic fermentation and racked and SO2'd before being returned to barrel for a cool maturation before being blended stabilised and bottled.
Dry wines have no trace of sweetness at all.
- TypeCabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot
- Size750mL
- RegionMargaret River
- Current Vintage2018
- Standard Drinks8.3
- Alcohol Volume14.0%
- CountryAustralia
- StateWestern Australia
- Brand NameWills Domain
- Wine MakerRichard Rowe
- Food MatchBeef
- ClosureScrew Cap
- Wine SweetnessDry
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