After an exhaustive search to isolate the finest site for Margaret River viticulture, John Evans and John Tate planted vines on a piece of land along the northern bank of Wilyabrup River. One of Evans & Tate's most enduring labels, drawing fruit from across all of West Australia's premier winegrowing precincts, Gnangara have consistently delivered opulent, mouth filling red wines which are charged with the definitive west coast style and charm. Cuisine? Match Gnangara with a cut of yearling beef and dressed in porcini and wine sauce.
Cabernet and Merlot grapes from each block of vines are tasted twice weekly to determine the perfect time of harvest. Merlot is picked between midnight and early morning to ensure it reaches the winery as cold as possible. Fruit is gently destemmed into fermenters for a few days of cold soak, infusing aromatics, good colour and tannin structure. Cabernet Sauvignon is picked during the day for immediate vinification. Each parcel is fermented for several days, thoroughly aerated every eight hours along with seed removal. Upon completion, batches are pressed and racked off yeast lees, a choice component is filled to a selection of French oak barrels for a term of maturation, followed by assemblage into the final wine.
Dense purple colour, bright red, purple rim. Lifted ripe plums and red berry fruit notes on the bouquet, complimented by hints of clove and vanilla bean spice. Supple fruit core of juicy dark plum and bright red berry fruit notes dominate, held together by a lovely acid line and supporting oak. The tannins are just there, velvety, the palate extends itself with persistence, to a long dry finish.
