At a glance

Producer

Devil's Lair Pty Ltd

Region

null, Margaret River, Western Australia, Australia

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$25-$35

Tasting profile

Blackcurrant, cassis, eucalyptus, cedar, and graphite notes with firm tannins and a slightly herbal finish.

Evolution: Will develop more integrated tertiary notes of cedar, tobacco, and subtle earthiness after 5 years bottle age.

At peak: Complex layers of dark fruit harmonized with refined oak and silky tannins with long persistent finish.

Structure

Acidity

Medium-plus, providing freshness and balance

Tannins

Firm and grainy, offering structure for mid-term aging

Alcohol

Approximately 14.0% ABV

Aging potential

10-15 years from vintage, can evolve gracefully until early 2030s

Drinking window

Peak drinking

2025 to 2050

Optimal window

2022 to 2053

Current status

Approaching early drinking window, youthful with strong structure

Current condition

Firm tannins and pronounced varietal character with moderate integration

The 2018 vintage in Margaret River was characterized by balanced growing season weather favoring ripeness while maintaining natural acidity. The blend's firm tannins and vibrant acid structure support an extended aging curve. Optimal drinking aligns with moderate bottle development allowing integration of oak and softening of tannins.

Food pairing

Pairs excellently with grilled lamb, beef tenderloin, aged cheddar, and mushroom risotto. Also complements rich savory dishes with herbaceous accents.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (60-90 minutes) — To soften tannins and open up black fruit and herbal aromatics.

Sustainability

Sustainability score: 7/10

Devil's Lair employs integrated pest management, water-efficient drip irrigation, recycling practices, and minimized chemical use. Packaging uses lightweight bottles to reduce carbon footprint.

Devil's Lair demonstrates commitment to sustainable viticulture and winery operations with certification under Sustainable Winegrowing Australia standards. Their water conservation and pest management practices reduce environmental impact. Use of lightweight glass aids in transport sustainability. Carbon emissions for export markets are a consideration but partially offset by regional efficiencies.