A wild, amphora-aged Cabernet Sauvignon from Jo Perry’s Clayface range, sourced from organically farmed Margaret River fruit and made with a minimal-intervention approach. Naturally fermented and matured in clay amphora rather than oak, the wine focuses on purity, savoury detail and vibrant drinkability over heavy extraction. The nose shows blackcurrant, blackberry and dark cherry alongside bay leaf, dried herbs, graphite and earthy spice. There’s a lifted herbal freshness and slightly ferrous savoury edge that gives the wine plenty of character and energy.
On the palate, it is medium-bodied with juicy dark fruit, fine dusty tannins and bright acidity. Fresh and textural rather than heavy, with clay amphora ageing bringing a gentle earthy grip and mineral feel through the long savoury finish.
Ben’s Recommendation:
A seriously interesting modern Margaret River Cabernet — lo-fi, savoury and highly food friendly while still retaining classic varietal character. More vibrant and textural than traditional oak-driven Cabernet styles, making it ideal for adventurous drinkers. Excellent with grilled meats, lamb, mushroom dishes or smoky BBQ. Drink now through 2034+.
