Aged to graceful maturity before release, this flagship Cabernet—named for the winemaker’s mother, Ann—shows elegance and depth in equal measure. Sourced from vines planted in 1997 and aged 18 months in French oak, the wine opens with vivid garnet hues and a nose of dark berries and earthy spice. The palate delivers layered black fruits, fine tannins, and a silky, lingering finish that speaks to over a decade of careful cellaring. This is a refined, ready-to-drink Cabernet that rewards patience and pairs beautifully with roast meats or aged cheeses.

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Ann's Cabernet Sauvignon is named in honour of my Mum, Ann. It is produced from our 1997 parcel of vines. 
Stylistically we release our wines after they have had time to develop in the bottle, a French approach for releasing wines when they are ready. 

TASTING NOTES
Appearance: Vivid garnet. 
Nose: Intense with dark fruits coming through.
Palate: Rich, powerful dark fruits with soft smooth integrated tannins with good length and delicious layers of complexity. Exciting!Good winter rainfall and below average falls during the growing season with even and mild ripening conditions.

Vines are spur pruned and canopies are split up and down.

The fermentation was in a combination of open and closed static tanks and was completed in the tank before being pressed off skins at dryness after 12-18 days of skin contact. The wine was then matured for 18 months in French oak predominantly from the forests of Allier, Centre of France and Bertrange.

Technical Specs

Brand: UMAMU Estate
Producer: UMAMU Estate
Wine Name: Ann's Cabernet Sauvignon
Country: Australia
Region: Western Australia, Margaret River
Vintage: 2011
Grape Varieties: 100% Cabernet Sauvignon
Alcohol Content: 13.5% ABV
Bottle Size: 750 ml
Wine Style: Dry red wine
Ageing: 18 months in French oak barrels, predominantly sourced from the Allier and Bertrange forests of France.

Serving Temperature: 16–18°C
Serving Suggestion: Serve at 16–18°C in a large Bordeaux-style wine glass. Decant for approximately 30–45 minutes to allow the mature dark fruit, earthy spice and savoury complexity to develop. As this is a mature vintage, taste before decanting for an extended period.
Decanting Time: 30–45 minutes before serving.
Food Pairing: Pairs beautifully with roast beef, beef Wellington, grilled lamb, duck, braised short ribs and mature hard cheeses. Its rich blackcurrant and dark berry flavours, integrated tannins and earthy complexity complement roasted meats and savoury dishes.