JAMES HALLIDAY TOP CELLARING SELECTIONS OF 2013 Wine Companion Magazine—[June/July 2013] Flametree Cabernet Merlot 2011 95 points “Bright, full red-purple; a full-bodied blend, rich and textured after 14 months’ maturation in French oak; fruit, oak and tannins all make their mark in a wine with the requisite balance for a long life”. Cellar to 2031
Flametree Cabernet Merlot wild yeast fermented. Long cold soak. 14 months in French oak, 40 percent of it new. Includes 10 percent malbec and 5 percent petit verdot. Made by Cliff Royle. Needs more time in the bottle. It’s a bit closed at the moment. Flavours of pencil, earth, chocolate and blackcurrant. Dried, dusty herbs too. Lovely dry/drying tannin. Doesn’t show a lot of juiciness or flesh at this
early stage but structurally it’s fantastic. Patience required.
Campbell Mattinson, The Wine Front, Sept 2012
The Flametree is a spectacular Australian tree which only comes into bloom when all conditions are favourable.
The team at Flametree Wines believe the same of winemaking. Their philosophy is to work with growers from various Margaret River sub-regions, selecting the best parcels of fruit to produce distinct wines that capture three fundamental elements: flavour, structure and balance. These are represented in the three leaves of the Flametree Wines logo. Flametree Wines has achieved an enormous amount in a short space of time.
The winery was put on the map after being catapulted into wine industry folklore by winning the Jimmy Watson Trophy for its first ever red wine, the 2007 Cabernet Merlot. To prove that the 2007 Cabernet Merlot was no fluke the 2008 was also a finalist in the 2009 award.