Oates End is located in the prime viticultural area of Wilyabrup with a vineyard planted in 1999 featuring cabernet sauvignon, sauvignon blanc and tempranillo. It is owned by the Oates family, Cath and Russ, with Cath looking after the winemaking since her return to Margaret River after stints overseas.
Their wine portfolio consists of three wines and all quite distinctive, with a lot of clever French techniques used to produce some unique wines. Margaret River needs producers that are not afraid to showcase different ways of making their classic varietal wines.
The wines
Oates End 2017 Sauvignon Blanc Semillon
This is a different take on the iconic Margaret River blend with a lot of French techniques used in the process. Hand-harvested fruit picked in small parcels is then crushed, pressed into one-year-old French barriques and left on lees for 10 months. It is later blended with wine fermented in stainless steel tanks to give more freshness.
The result is a crisp, clean wine with grassy Semillon aromas and a hint of passionfruit. The palate has great length, some complexity and a lovely softness. It is only recently bottled but should reach its peak next year.
Oates End 2016
Tempranillo
It’s a masterful choice to select Tempranillo for planting in Margaret River and this Spanish variety is a wonderfully flexible grape. Whether the climate be hot or cool, the wines are distinctive and reflective of the area. The 2016 Tempranillo was harvested at night to protect the flavours, then into open fermenters with final fermentation in French ba rriques for nine months. In the glass there are aromas of dark berries, oak and savoury beef stock. A medium bodied style with good acidity, balance and palate length.
As a huge Tempranillo fan I found this wine right up there with some of my favourites. Still young, this wine will be much better balanced with some short-term cellaring.
Oates End 2014 Cabernet Sauvignon
Finally, a classic Margaret River Cabernet Sauvignon – or so I thought! Picked in two passes, a long ferment with some whole bunches, a wild yeast ferment and ageing in large French oak puncheons for 20 months, then bottled without filtration. It’s a long way from traditional Australian cabernet sauvignon.
The resultant wine has delicate berry aromas, some oak and a hint of menthol. An interesting, medium-bodied style, limey palate with beautiful integration of fruit and tannins. A very enjoyable wine with great subtle fruit expression and soft tannins.