2021 'Le Marquis' Cabernet Sauvignon

2021 'Le Marquis' Cabernet Sauvignon

Regular price $30.00 Sale


100% Cabernet Sauvignon, benefiting from extended hangtime from Veraison to vintage causing tannins to start polymerising on the vine. Deep crimson colour with aromas of blueberries and blackberries. Dense forest fruit, cassis and dark chocolate palate with medium tannins. There will be excellent bottle development and is ripe for cellaring. Unfined and Unfiltered to maximise taste/aroma phenolics.

Painting is of our ancestor, Marquis Jean-Baptiste Joseph de Beaurepaire, Knight of Malta and Knight of Saint-Louis, born 1731. Soldier, statesman, vigneron, and traditional defender of Burgundy’s eastern borders from the family home at Beaurepaire-en-Bresse.


The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW. The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect. Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years). The temperature range is very similar to Burgundy – during the growing season (October-April), our low/high/average of 11.9 / 21.7 / 16.9 degrees Celsius vs Beaune (Burgundy) low/high/average of 11.9 / 23.3 /17.6 degrees Celsius.


Sourced from A block (Clone SA125) with an average vine age of 23 years at the time of harvest and C Block (Clone CW44) with an average vine age of 21 years at time of harvest.



Gently pressed for 24 hours. 13 days of maceration on skins and fermentation in potter tanks. 15% whole berries in fermenter. Juices from the last pressing were not retained.

Not fined. Not filtered.

pH 3.57, TA 5.2g/l, VA 0.5g/l


9 months in 2 to 3-year-old French (Taransaud) barriques. The oak was medium grained and medium toasted and sourced from numerous French forests.


Deep crimson with medium, silky tannins showing excellent length and fine line acidity. The palate has dense forest fruit, cassis, and dark chocolate flavours with a floral, blueberries and blackberries bouquet.


The rarer a steak, the more it will lessen the tannins of youthful Cabernet Sauvignon. Medium to medium-rare steaks, pork tenderloin or lamb chops will work well with the bright acidity together with a spicy or rich sauce with a selection of broccoli rabe, grilled radicchio, roasted brussel sprouts and a luxurious mash with plenty of butter and cream. 

A chef’s favourite is a spice encrusted barbequed butterflied leg of lamb which included salt, rosemary, and cumin in the spicy mix. Curries and other spicy dishes like Mexican will also pop in the mouth with a great Cabernet Sauvignon. 


Cellaring Potential: 15 years+ (2034+)

Serving Temperature: 17 to 18 degrees C / 63 to 65 degrees F