Victory Point The Mallee Root is a Margaret River cabernet‑led blend that shows off the estate’s dry‑grown site with a mix of ripe fruit, savoury detail and polished structure. The release is 58% Cabernet Sauvignon, 39% Malbec and 3% Petit Verdot, raised for 15 months in French oak (about one‑third new) to add spice and texture without swamping the fruit.

Aromatically, it opens with cassis and dark plum wrapped in sweet, toasty oak and a subtle floral lift, then moves into redcurrant and deeper blueberry/blackcurrant fruit on the palate. The mouthfeel is smooth and rounded with a silky texture, bright red‑currant crunch cutting through the darker fruits, and a harmonious balance of fruit, oak and fine tannin that speaks clearly of a very good Margaret River vintage.

Victory Point The Mallee Root is a natural with herb‑rubbed lamb, beef casseroles, grilled steaks, roast meats or rich, tomato‑based pasta, and it will also shine with hard cheeses where its cassis, mulberry and savoury spice notes can really stretch out. With the label’s recent vintages drawing strong mid‑90s scores and praise for value, this is a smart buy to drink now or cellar mid‑term for extra complexity.