Myattsfield Cabernets Tasting 2019-2010

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G’day

Myattsfield is a winery in the Perth Hills of Western Australia. They make a broad and varied range of wines under their own label, while also making wines for several other local producers. I’ve been a fan for at least 15 years, both of their wines and their approach to winemaking.

Many wineries have member clubs these days – Myattsfield’s is known as the Left Field Club, whose members get to try many small-batch and sometimes experimental wines. I’m not generally a fan of these clubs where you don’t get to select the wines, but Myattsfield is the first of only two I have joined. Highly recommended.

I have previously hosted a vertical of their flagship red, the Joseph Myatt Reserve. Myattsfield Joseph Myatt Reserve Vertical Tasting 2004-2018 - The Auswine Forum. However, I have also been a regular consumer of their Cabernet blends; the composition of which (while always being Cabernet Sauvignon dominant) changes according to the vintage.

For this tasting, we were joined by Josh and Rachael Davenport (winemakers/proprietors), who shared their recollections of individual vintages, and their decision making processes in response to . A dozen of us tasted every vintage from 2019 to 2010, and the tasting notes below are a compilation of comments from around the table. We started with a magnum of their excellent 2017 Blanc de Blanc, with over 4 years on lees. An impressive opener.

Myattsfield Cabernet Sauvignon, Merlot 2019: 13.6% alc/vol. Cabernet Sauvignon 60% Merlot 40%. The fruit was sourced almost entirely from their Perth Hills vineyards, with 5% from a vineyard in Manjimup. The nose shows spearmint, blackcurrant, tobacco, mulberry, dried herbs (oregano, thyme), a touch of raspberry- and bitumen/earth (a common observation in this tasting). The palate also shows the dried herbs, along with a fruit bowl of flavours. It’s succulent and juicy, with silky tannins, good supporting acid and finishes medium to long. Well balanced.

Myattsfield Cabernet Sauvignon, Merlot 2019: 13.6% alc/vol. Cabernet Sauvignon 74%, Merlot 26%, all from the Manjimup vineyard. Only 15% of this wine saw oak. There’s blackberry, soft plums, mint, a touch of licorice / aniseed, and a little earthiness on the nose. The palate shows red plums and mulberries and is slightly tart. There’s moderate tannins and acid, and similar length. This is more restrained and elegant than the previous wine, and the flow across the palate is more direct than rounded.

Myattsfield Cabernet Sauvignon, Merlot, Cabernet Franc 2018: 14.2% alc/vol. Cabernet Sauvignon 75%, Merlot 15%, Cabernet Franc 10%. There’s blackcurrant, tomato leaf, red plums, charcuterie, dried herbs and a little earthiness on the nose. The palate is full, with soft juicy plums, red fruits (possibly from the Cabernet Franc component), pronounced fruits, slightly grippy tannins, and a little viscosity. Long finish. Most tasters agreed we were drinking this too young, and it was highly regarded by the group.

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Myattsfield Cabernet Sauvignon, Petit Verdot, Merlot 2017: 13.6% alc/vol. Cabernet Sauvignon 58%, Petit Verdot 23%, Merlot 19%. From a cooler year, the nose shows bitumen (again), blackcurrant, violets, eucalypt, coffee (apparently derived from the American oak), and earthiness. There’s more violets on the palate, along with tar, dark berries, and bright red fruits. Acid is noticeable, and the tannins are slightly grippy. Medium to long finish. Well balanced but lighter than the 2018.

Myattsfield Cabernet Sauvignon, Cabernet Franc, Merlot 2016: 14.1% alc/vol. Cabernet Sauvignon 66%, Cabernet Franc 22%, Merlot 12%. A warm year. The nose displays blackcurrant, cassis, red fruits, tomato leaf and eucalypt. There’s some cinnamon and cloves on the palate among the red fruits and strawberry conserve. There’s a tartness to the wine as well and a little viscosity.

Myattsfield Cabernet Sauvignon, Merlot, Cabernet Franc 2015: 13.6% alc/vol. Cabernet Sauvignon 55%, Merlot 23%, Cabernet Franc 22%. The nose shows tomato leaf, charcuterie, dark fruits and plums, black olive and dried herbs. There’s more dark fruits and succulent plums on the palate. Dusty tannins, supportive acid and a little viscosity lead to a medium finish. Well regarded by the group.

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Myattsfield Cabernet Sauvignon, Merlot, Petit Verdot 2014: 14.2% alc/vol. Cabernet Sauvignon 65%, Merlot 24%, Petit Verdot 11%. There’s eucalypt, violets, red fruits and plums on the nose. The palate is slightly sour ,and the acid and alcohol dominate. Tannins have integrated, and there’s some eucalypt and baking spices. Short to medium finish. This appeared to be the lightest wine of the tasting, although one taster suggested that it ‘warms the cockles’. Maybe that was just the alcohol. This was the first vintage to include fruit from Manjimup.

Myattsfield Cabernet Sauvignon, Petit Verdot, Merlot 2013: 13.6% alc/vol. Cabernet Sauvignon 54%, Petit Verdot 28%, Merlot 18%. Perth Hills fruit entirely. This one opened with the (by now expected) touch of earth and tar, with blackcurrants, violets, cassis and a choc or mocha aroma. The coffee / choc extended to the palate, with blackberries and dark cherries also noted. Acid is freshening, and there’s grippy tannins. The tasting note probably doesn’t adequately express the complexity of the wine and it is well balanced. Well regarded by the group.

Myattsfield Cabernet Sauvignon, Petit Verdot, Merlot 2012: 14.2% alc/vol. Cabernet Sauvignon 52%, Petit Verdot 25%, Merlot 23%. Brightly fruited nose with red and dark berries, and a touch of VA / fly spray (not unpleasant). There’s also leather and furniture polish which continues through to the palate. The wine is still showing fruit flavours, although it is slightly porty on the back palate. There’s firm acid and good tannin structure. Medium to long finish, balanced and complex.

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Myattsfield Cabernet Sauvignon, Petit Verdot, Merlot 2011: 13.5% alc/vol. Cabernet Sauvignon 60%, Petit Verdot 28%, Merlot 12%. From an excellent vintage. The nose is rich and intense, with developed dark fruits, coffee/mocha, earthiness and leather, Christmas spices, tobacco and a faint touch of VA. The palate is viscous and almost thick, with lots of red fruits, toffee, star anise, fennel, and powdery tannins. It’s full bodied, very complex and ‘a complete wine’. Highly regarded by the group.

Myattsfield Cabernet Sauvignon, Merlot, Petit Verdot 2010: 14.5% alc/vol. Cabernet Sauvignon 89%, Merlot 9%, Petit Verdot 2%. Candied red fruits, charcuterie, and eucalypt / menthol on the nose. There’s coffee and dark chocolate on the palate, which has freshening acid, grippy tannins and is velvety / mouth coating. Medium length and showing secondary and tertiary development.

This was a fascinating tasting, not just because of the quality of the wines, but the variety brought about through vintage conditions and blending decisions. Wine of the night was the Myattsfield Cabernet Sauvignon, Merlot, Cabernet Franc 2018, closely followed by the 2011.

Our thanks go to Josh and Rachael for joining us and generously sharing their knowledge and opinions with the group, openly and frankly and without any sales gloss. I look forward to continue sharing in their wine journey.

Cheers
Allan

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