Elegant and perfumed, the 2022 Prelude Cabernet Sauvignon shows layers of dark cherry, plum, and blueberry with hints of spice, herbs, and graphite. Medium to full-bodied with fine tannins and a long, polished finish, it balances richness with finesse.

James Suckling | JS 93
Published: Oct 16, 2024

The nose is perfumed and inviting, with aromas of blood plums, dark cherries and licorice. The palate is medium- to full-bodied with notes of boysenberries, dried herbs and baking spice framed by a well-structured tannin profile. Very giving and lush. Delicious. Drink or hold. Screw cap.

Leeuwinestate.com.au

Violets and lavender produce an elevated and aromatic nose, whilst dark brooding fruits of dark cherries, currants and blueberries as provide the foundation. Nestled within, the delicateness of black cardomom, vanilla pod, clove, dried rosemary and anise offer added detail and complexity.

Concentrated and layered on the entry, the palate evolves to a precise and tightly-coiled corridor. An abundance of dark fruits encase the delicate notes of coffee bean, coriander seed and cumin. The finely balanced palate has finesse and elegance, with a mineral and graphite thread. The supple tannins lead to an ethereal finish.

Technical Specs

Alcohol: 13.5%
Closure: Screw Cap
Harvest: Late March – first 3 weeks of April 2022
Oak: 20 months in French oak barriques, one-third each new, 1-year-old and 2-year-old
Varietals: Cabernet Sauvignon 98%, Malbec 2%
Skin Contact: Cold soak before fermentation, followed by approximately 3 weeks of fermentation and skin contact
Winemaker: Tim Lovett
Region: Margaret River, Western Australia

Serving Temperature: 16–18°C
Decanting: Decant for approximately 1–2 hours before serving. As a young vintage, the 2022 Prelude Cabernet Sauvignon can benefit from aeration to open up its dark fruit, floral notes, spice and finely structured tannins.
Food Pairing: Excellent with grilled or roasted red meats, beef tenderloin, lamb, venison, roast duck, mushroom dishes and mature cheeses. Particularly well suited to charcoal-grilled ribeye with porcini or truffle butter, slow-braised beef short ribs or a classic rack of lamb with rosemary.