The Wilyabrup Valley is a place with a history of being “different”, recognised well before wine. The combination of laterite topsoil and gravel subsoil, the mix of the Southern Ocean with the Indian, and the watercourses that have given the land its slopes, all make a place with its own voice.
Fine wine is a subtle thing. Often the difference between one terroir and another is that “from time to time it rains there, but it doesn’t rain here”, or “a warm wind comes through the valley here, but not there”. It all adds up, if you’re paying attention, and if you can capture it.
We’ve always believed in Wilyabrup. Woodlands wines will only ever come from 100% Wilyabrup Valley fruit – not for any perception of quality, it is simply who we are. This is where we’re from, and that’s why Wilyabrup Valley is front and center on the label. We hope our Wilyabrup Valley series can take you here, to our little valley.
The Wilyabrup Valley is a series of gentle slopes found alongside tributaries to the Wilyabrup Brook. Vines prosper on the Wilyabrup soils.
The gravel subsoil ensures good drainage, while the high clay content enables good water retention throughout summer.
The weather in the Wilyabrup Valley is characterised by high winter rainfall and long dry summers. The Indian Ocean surrounds the region to the north and west, providing a moderating effect on the temperature.
The Wilyabrup Valley is a series of gentle slopes found alongside tributaries to the Wilyabrup Brook. Vines prosper on the Wilyabrup soils.
The gravel subsoil ensures good drainage, while the high clay content enables good water retention throughout summer.
The weather in the Wilyabrup Valley is characterised by high winter rainfall and long dry summers. The Indian Ocean surrounds the region to the north and west, providing a moderating effect on the temperature.
Chardonnay
Fruit solely from the Wilyabrup Valley
Our Chardonnay is produced solely from prime established vineyards within the Wilyabrup Valley of Margaret River.
2019 was a classic year for Margaret River, avoiding both extremes of heat and of rainfall. In fact, 2019 was indeed very close to the average vintage conditions of Margaret River in the 1980’s and 1990’s. These mild conditions were ideal for flavour development and retention of acidity, and our 2019’s are showing wonderful brightness, delicacy and balance.
Chardonnay
The Winemaking Process
Once harvested and in the winery, the fruit was sorted and destemmed by gravity and vibration. This process is very gentle, and enhances clarity of fruit in the finished wine. 5% of this wine was also pressed as whole bunches, which we feel adds finesse. After being pressed and racked, the wine was fermented in French barrels without the addition of yeast. 20% of the barrels used in this wine were new.
Following fermentation, some batches were transferred out of barrel to retain an element of freshness in the final blend. 100% of the wine underwent spontaneous malolactic fermentation in barrel. In November 2019 the wine was racked together, filtered and bottled.
Chardonnay
Tasting Note
Our 2019 Wilyabrup Valley Chardonnay is a bright straw colour. The nose is complex – hinting orchard fruits of quince, pear, and white peach, notes of tropical pineapple, and barrel ferment ‘struck flint’. The palate displays the orchard fruits promised by the nose, and has a generous depth of fruit flavour. The finish is long and fine, with a lovely ‘wet stones’ minerality.
Bright, elegant and complex – A classic in every sense of the word. This wine will be best enjoyed from 2026 to 2029.
Chardonnay
Food Pairing
Pork medallions, finished with horseradish cream & crispy seeds.
Pan fried oyster mushrooms with garlic and thyme.
Cabernet Sauvignon Merlot
Fruit solely from the Wilyabrup Valley
The 2018 growing season was absolutely ideal, and will certainly go down in history as one of Margaret River’s greatest. After very good rainfalls in the beginning of the growing season, flowering conditions were near-perfect, and this great weather persisted from mid-December all the way through to the end of harvest.
Cabernet Sauvignon Merlot
The Winemaking Process
Our 2018 Wilyabrup Valley was harvested between 13 March and 9 April in sunny clear conditions. Once harvested the fruit was destemmed and mechanically sorted by our gravity fed system, then hand sorted over a vibrating sorting table berry by berry. Fermentation went well with fantastic extraction of tannin and flavour, with the various batches spending between 7 and 21 days on skins.
Our 2018 Wilyabrup Valley blend comprises 54% Cabernet Sauvignon, 31% Merlot, 8% Malbec, 6% Cabernet Franc, and 1% Petit Verdot. It has matured in French oak for 14 months, where 5% of the barrels used were new.
Cabernet Sauvignon Merlot
Tasting Note
The colour is a very dark red, with crimson hue.
Exuberant aromas explode from the glass! The nose features dark red fruits and mixed berries, violet and sage, with a hint of toasty French oak.
The palate is seamless and integrated, and very dense and powerful. Waves of soft ripe fruits combine with the array of ripe velvety tannins, finishing with lively acidity.
Simply outstanding – This wine can absolutely be enjoyed now, but will be fantastic until 2033.
Cabernet Sauvignon Merlot
Food Pairing
Roasted duck breast with a blackberry and peppercorn jus, pommes anna.
BBQ ribs with hoisin sauce, braised Asian greens.
Gnocchi with sage, butter, and shaved parmesan.
Cabernet Franc Merlot
Fruit solely from the Wilyabrup Valley
This young wine is vibrant, sensuous, and full of density and power.
A 50/50 blend of the two varieties, and solely from the Wilyabrup Valley, this Cabernet Franc Merlot shows off the incredible character of 2018.
A forest of brambly, wild raspberry and mulberry aromas feature on the nose. The palate follows, adding hints of dried citrus peel, berry confiture, ceylon tea and cinnamon, and glides through to the finish with plush tannins and well-balanced acidity.
Cabernet Franc Merlot
Food Pairing
This wine is very comforting in nature, and really brings a smile. It’s great now, but will continue to develop and deepen over the next 6 years.
Try with;
Moroccan lamb tagine with fragrant couscous and pistachios, or
Paneer tikka with mint yoghurt.
Cabernet Sauvignon Merlot
Fruit solely from the Wilyabrup Valley
The 2018 growing season was absolutely ideal, and will certainly go down in history as one of Margaret River’s greatest. After very good rainfalls in the beginning of the growing season, flowering conditions were near-perfect, and this great weather persisted from mid-December all the way through to the end of harvest.
Cabernet Sauvignon Merlot
The Winemaking Process
Our 2018 Wilyabrup Valley was harvested between 13 March and 9 April in sunny clear conditions. Once harvested the fruit was destemmed and mechanically sorted by our gravity fed system, then hand sorted over a vibrating sorting table berry by berry. Fermentation went well with fantastic extraction of tannin and flavour, with the various batches spending between 7 and 21 days on skins.
Our 2018 Wilyabrup Valley blend comprises 54% Cabernet Sauvignon, 31% Merlot, 8% Malbec, 6% Cabernet Franc, and 1% Petit Verdot. It has matured in French oak for 14 months, where 5% of the barrels used were new.
Cabernet Sauvignon Merlot
Tasting Note
The colour is a very dark red, with crimson hue.
Exuberant aromas explode from the glass! The nose features dark red fruits and mixed berries, violet and sage, with a hint of toasty French oak.
The palate is seamless and integrated, and very dense and powerful. Waves of soft ripe fruits combine with the array of ripe velvety tannins, finishing with lively acidity.
Simply outstanding – This wine can absolutely be enjoyed now, but will be fantastic until 2033.
Cabernet Sauvignon Merlot
Food Pairing
Roasted duck breast with a blackberry and peppercorn jus, pommes anna.
BBQ ribs with hoisin sauce, braised Asian greens.
Gnocchi with sage, butter, and shaved parmesan.