The 2023 Prelude Vineyards Cabernet Sauvignon is a polished Margaret River Cabernet from Leeuwin Estate, one of the region’s founding family producers. A blend of 98% Cabernet Sauvignon and 2% Malbec, it brings together black fruit depth, fine tannin structure and the bright natural acidity that characterises the best Margaret River Cabernet Sauvignon.
Tasting Notes
The wine opens with aromas of blackberry, blackcurrant and cherry stone alongside cocoa, black pastille and dried bay leaf. Lifted violet notes and ripe mulberry add aromatic complexity, with sage and a fine mineral thread in the background.
On the palate the wine is medium-bodied, precise and balanced. Black fruits and fresh cranberry form the core, with cherry undertones and notes of cocoa, baking spice and a tobacco savouriness. Tannins are fine, grainy and well-integrated, with crisp, energetic acidity and excellent length. The finish is long and lingering, with black olive, dried herb and raspberry on the close.
Winemaking
Fruit from Leeuwin Estate’s Margaret River vineyards was matured as individual parcels in French Bordelaise barriques for nine months before blending. Maturation continued for a further nine months post-blend. Oak composition was one-third new, one-third one-year-old and one-third two-year-old barrique — a regime designed to build structure and complexity while keeping oak integrated rather than dominant.
Cellaring & Serving
The 2023 is approachable now and rewarding to drink in the near term. Multiple critics support mid-term cellaring potential of approximately 5–10 years. Serve at 16–18°C.
Critic Reviews
“This is remarkable value considering the cabernet heritage at Leeuwin. A lithe, bright expression of cabernet, full of lifted violet aromatics, black cherries and ripe mulberries. Lovely leafy etching, notes of bay leaf and sage. Fine, crushed gravel tannins.”
94 Points - Nick Ryan, The Australian, December 2025
“Well well, I wonder what the 2023 Art Series Cabernet is going to be like if this is any indication. This is one third each of new, one year old and two year old oak. Black fruit, cherry, floral and bay leaf perfume, cocoa and baking spice. It’s medium-bodied, plenty of flavour here, though it has a crispness to acidity and energy that’s spot on, tobacco savouries, and the sweep of stony tannin is something of a highlight.
The finish is fresh and long, tinged with black olive and dried herb, some juicy raspberry in the aftertaste. So excellent.”
94 Points - Gary Walsh, The Wine Front, March 2026
“Bay leaf, cocoa powder, blackcurrant, black olive brine, flickers of graphite, shortbread and plum. Savoury complexity hovers over a core of elegant fruit making for a beguiling perfume. The palate displays power and elegance with an assertive, architectural feel — firm, grainy tannins, blackcurrant, sweet shortbread and black olive again, plum, lashings of brown spice. Excellent length, with bright acidity towing things along with coolness.
This will age brilliantly over the next five to ten years — remarkable at $34. If the 2023 Margaret River releases are anything to go by, savvy drinkers should be paying close attention — and moving quickly.”
94 Points - Tom Kline, Wine Pilot, May 2026
“Do not hesitate to take any opportunity afforded to stock the cellar with both reds and whites from the brilliant 2023 vintage in Margaret River. This very fine Cabernet Sauvignon spent nine months maturing in oak, from individual parcels before blending, and a further nine months in French Bordelaise barriques after that, one third new, one third one-year-old and one third two-years-old.
A gleaming dark purple with a magenta rim, the wine opens with a touch of toasty, biscuity oak which is still in the process of integration. Aromas of blackberries, tobacco leaves, chocolate, mushrooms, aniseed, and beefstock are all evident here, while notes of sour cherries emerge towards the finish on the palate. This is a wine of good length, fine tannins with reasonable grip, and a lovely lingering finish. Enjoy this over the next decade.”
93 Points - Ken Gargett, Wine Pilot, March 2026
Food Pairing
Roast lamb, beef tenderloin, duck confit and aged hard cheeses.
