Mr Barval Cabernet Sauvignon Riserva 2017 Western Australia Margaret River
Mr Barval Cabernet Sauvignon Riserva 2017. Robert Gherardi was born with wine in his blood, as a small boy going to Margaret River to pick grapes with three generations of his extended Italian family. The grapes were taken to his grandmother’s suburban backyard to begin the fermentation, followed by a big lunch or dinner to celebrate the arrival of the new vintage-to-be. Nonetheless, his first degree was in marine science and biotechnology; while completing the course he worked in an independent wine store in Perth. Having tasted his way around the world in the bottle, and aged 25, he enrolled in the full oenology and viticulture degree. This led to employment at Moss Wood for four years, then Brown Hill Estate as assistant winemaker, and finally to Cullen for three years. Vanya Cullen encouraged him to travel to Barolo and work with Elio Altare for three harvests over a five-year period. This included moving to Barolo with his wife and children to experience the full four seasons of viticulture and winemaking. He returns to Italy each year for his boutique travel business, with customised tours of Barolo, Valtellina and further north. And so he arrived at the name for his winery: Margaret River, Barolo and Valtellina.
Mr Barval Cabernet Sauvignon Riserva 2017
The philosophy behind our wines and driving our decisions for them is a very classical and traditional one. We are focused on the classic varieties of Margaret River – Cabernet Sauvignon and Chardonnay. We are aiming to produce the wines in a very traditional, old world manner to allow for their own individual voices to be heard most clearly, not to be the bearers of a heavy winery fingerprint. Purity of fruit, balance, elegance and delicacy. These are all focus points for our production.
Doing everything possible to achieve fruit quality at harvest as close to perfection as possible is the cornerstone of our fine wines. We work with leading growers located on favourable vineyard sites and do everything we can to ensure the fruit that arrives at the winery is in optimum condition.
So what does this mean exactly?
It means that we only work with indigenous yeasts which arrive on the skin of the grapes and bunches from the individual vineyard where they were harvested and then are encouraged to ferment those very same grapes. Through using the traditional technique of making a petit cuvee where a crate or two of perfect bunches, with not a blemish on them, are selectively harvested a week or so prior to harvest and crushed, in this case by hand, and a small and strong ferment begins. This highly active indigenous yeast ferment is added to the rest of the grapes when they arrive at the winery and allows for a sometimes slow to initiate wild ferment to begin far more rapidly.To more practical matters, all of our fruit is processed in a basket press. This is the gentlest way of pressing grapes as there is no tumbling of stalks and skins involved which can extract harsh elements from the grapes themselves. The white grapes are all basket pressed as whole bunches with no destemming occurring at all. The resulting juice, whilst being lower in yield than if you were to destem the fruit, runs from the press truly bright and clear and is immediately transferred to barrels for ferment.
Australia, Margaret River, Western Australia
$50 – $100