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JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2016 EDITION / Deep Woods Estate *****

2013 Deep Woods Reserve Chardonnay *****

Hand-picked, whole bunched-pressed and fermented in new and used French oak with lees stirring, and ultimately a selection of best barrels. The complex bouquet and palate both avoid over-the-top flourishes, resulting in an elegant, impeccably balanced wine, with white stone fruit and nuances of cashew running through the palate and finish. Winner of the James Halliday Chardonnay Challenge. Rating 98

2013 Deep Woods Reserve Cabernet Sauvignon*****

Exceptional crimson-purple, Julian Langworthy has a rare touch, particularly with cabernet and chardonnay, an unlikely couple outside Margaret River, and even within it when Julian’s wines are on show. This has the elegance and symmetry of Bordeaux in good vintages before they were all pumped up on Parkeresque steroids. Rating 97

2012 Deep Woods Wilyabrup Cabernet Sauvignon*****

100% cabernet sauvignon. Has more purple in its crimson colour than Yallingup; there is a silky succulence to the mouthfeel of the pure cassis flavours, the fragrance of the bouquet heightened retrospectively by the medium-bodied palate; the tannins are super fine, the oak handling perfect, the length prodigious. Rating 97

2013 Deep Woods Reserve Block 7 Shiraz ***** Rating 95

2013 Deep Woods Estate Cabernet Sauvignon Merlot ***** Rating 95

2012 Deep Woods Yallingup Cabernet Sauvignon ***** Rating 95

2014 Deep Woods Estate Chardonnay ***** Rating 94

2014 Deep Woods Harmony Rosé***** Rating 94

2013 Deep Woods Estate Shiraz et al ****1/2 Rating 93

2014 Deep Woods Estate Sauvignon Blanc****1/2 Rating 91

2014 Deep Woods Ivory Semillon Sauvignon Blanc****1/2 Rating 90

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History

Deep Woods Estate is a boutique winery located on Commonage Road, Yallingup in the northern corner of the premium wine-growing region of Margaret River in Western Australia—close to the resort town of Dunsborough and the famed surf break at Yallingup (an aboriginal word meaning "place of love").

The 32 hectare (80 acres) property is perched high on a ridge which unfolds into a picturesque secluded valley bounded by stands of jarrah and marri trees; hence the name Deep Woods. The estate comprises a modern 2,000 tonne capacity winery, vineyard, cellar door and homestead and with its large natural spring, dense woodlands and spectacular views is surely one of the region's most scenic wineries.

In 2005, Deep Woods was acquired by the Fogarty family and now forms part of the Fogarty Wine Group which also owns the iconic Lake's Folly vineyard in the Hunter Valley, New South Wales <www.lakesfolly.com.au>; Millbrook Winery in the Perth Hills, Western Australia <www.millbrookwinery.com.au>; and Smithbrook Wines in Pemberton, Western Australia <www.smithbrookwines.com.au>.

The team at Deep Woods is passionately focused on producing quality wines from their management of the vineyard to fruit selection and winemaking techniques, and consistently produces award-winning Cabernet Sauvignon, Cabernet Merlot, Shiraz, Chardonnay, and Sauvignon Blanc primarily from estate-grown fruit.

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Vineyards

The vineyard was established in 1987 with plantings of Semillon, Sauvignon Blanc, Verdelho, Cabernet Sauvignon, Cabernet Franc, Shiraz and Merlot. With subsequent plantings of Chardonnay and Semillon there are now approximately 16 hectares (40 acres) under vine planted in 12 separate blocks. Fruit is also sourced from select vineyards in the Margaret River region, the majority of which are located close to the estate.

The vines are irrigated from the natural spring-fed dam on the estate and flourish in the mainly gravelly loam soil. The cooling summer breezes from the Geographe Bay to the north and the Indian Ocean to the west provide the perfect climate for growing premium quality grapes for which the region is renowned. 

Since the acquisition of Deep Woods by the Fogarty Wine Group in 2005, a new vineyard maintenance program, utilising sustainable vineyard practices, has been introduced to improve fruit quality and produce lower, higher-quality yields.

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Winemaking

The 400 tonne capacity winery was constructed in 1998 and upgraded to 2,000 tonnes in 2015. The winery is managed by winemaker Julian Langworthy, who joined the team in January 2011. 

Deep Woods' small and dedicated team controls the winemaking process, which utilises a combination of traditional and modern techniques, from the vine through to the bottle. The estate is one of only a few small wineries in the region with its own bottling line. 

The philosophy of low vineyard yields producing outstanding fruit, which is processed and bottled in small batches, ensures superior quality wines.

Like all wineries in the Fogarty Wine Group, Deep Woods is focused on producing excellent quality wines that emphasise the vineyard's terroir.

 

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Highlights

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Wine Moments

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 Erin Larkin, Wine Writer (Australia)  tasted  1 wines  from  Deep Woods Estate . In a tasting of  4 wines 

Amongst the hustle, bustle and honour of our week down south, we were treated to a cabernet vertical at Cape Mentelle.


 This included the 1983 vintage: winner of the 1984 Jimmy Watson trophy – clearly well deserved and in pristine condition: 19.5 pts. Winemaker Evan Thomson and Technical Director and Head of Winemaking and Viticulture Frederique Parker Perrin took us through a flight of carefully selected vintages which were all in textbook condition. The wines showed us an evolution in style towards an elegant and long lived expression of cabernet. With such a dynasty to uphold, the current day winemakers are refining and perfecting a proven course of production- not reinventing the wheel.


Together they shed invaluable insight into their vineyards (most specifically the iconic Wallcliff vineyard from which the grapes for the cabernet are solely sourced), and the differences in growing areas in Wilyabrup. Their comments on the choice to include the 1995 due to the first time use of bird nets meant the winemakers were able to pick the grapes when they chose, and not forced to out of protection – precious information that would have taken weeks to dig out of books and past articles. The tasting formed the basis of an illustrative, informative and thrilling afternoon – and confirmed Cape Mentelle’s position as one of Margaret River’s foremost cabernet producers.

4y 4m ago

 Thomas Girgensohn, Wine Blogger (Australia)  tasted  1 wines  from  Deep Woods Estate . In a tasting of  13 wines 

Wynns John Riddoch Magnum 1996 / There is still a lot of the dense blackcurrant fruit in this 1996 Wynns John Riddoch Cabernet Sauvignon. It is a pity that Magnums are priced at a premium in this country, and as a result are not overly popular. The cork on this wine was in great condition and the wine at very high shoulder. Well stored, Magnums mature at a slower pace, and primary fruit can still be present at close to 20 years, while secondary characters are well developed.


This wine is dominated by its firm, dusty and dry tannins. The structure of this wine is still excellent, but it needs red meat to go with it. The tannins are actually very similar to an aged Barolo, and so is the colour of this wine. The mouthfeel is reasonable, but falls off at the finish a little bit.


This is a classic Coonawarra wine, holding up well, and still showing the terra rossa infused vibrant fruit.


Score: 93/+++

4y 5m ago

 Erin Larkin, Wine Writer (Australia)  tasted  2 wines  from  Deep Woods Estate . In a tasting of  4 wines 

“THE rose of the summer : A new addition for Deep Woods – this is their purpose built Estate Rose. Unfortunately Julian Langworthy (winemaker) didn’t make the Olympic swimming pool size quantities I was hoping for… With limited time on skins, this is a soft and pale blush pink, aromas of rose petals, strawberries, pink peppercorn, pomegranate, red apple skins, hints of savoury spice and ripe raspberries, all balanced by white pepper and a dry finish. Interestingly, the tiny white grape component of Vermentino is barrel fermented for texture, and the major blend of Tempranillo (texture and aromatics) and Shiraz (savouriness and colour) work together to create a Rose of suppleness, spice, complexity and life – THE rose of the summer. 93 points drink now.”

5y 6m ago

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