2013 Cabernet Sauvignon Museum Release

$70.00

2013 Cabernet Sauvignon Museum Release

$70.00

Production – 560 dozen / 6720 bottles

Colour:Deep crimson.

Bouquet: lifted aromas of traditional blackcurrant, nutmeg, earthy mushroom, cedar wood and tobacco box.

Palate: A rich mid palate and juicy red berry acidity, combine to create an elegant medium bodied wine, finishing with fine silky tannins.

Awards & Reviews:

James Halliday’s Wine Companion 2017
Hand-picked and sorted, destemmed to an open fermenter, cultured yeast, 15 days on skins, matured for 12 months in French oak (50% new), 560 dozen made. Deep crimson-purple; it is still exceptionally youthful, cassis confronted by argumentative tannins. Attrition will ensure they both fall into step. 95/100 cellar to 2048

95 points – Ray Jordan’s West Australian Wine Guide 2016

17 in stock

Description

Production – 560 dozen / 6720 bottles

Colour:Deep crimson.

Bouquet: lifted aromas of traditional blackcurrant, nutmeg, earthy mushroom, cedar wood and tobacco box.

Palate: A rich mid palate and juicy red berry acidity, combine to create an elegant medium bodied wine, finishing with fine silky tannins.

Harvest: April 3rd.

Vinification:  The grapes were destemmed and placed in two open fermenters.  Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand for 10 days then left on skins for a further 5 days.  The wine was then drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid.  The wine was then racked to a mix of 50% new and 50% one and two year old French barriques, then left to mature for 12 months.  Blended and bottled in August 2014.

Technical Data: Alc. 14.5 %     pH 3.5             TA 5.8 g/L

2013 Vintage – Margaret River had an excellent vintage for both red and whites with little disease pressure.  Winter/spring rainfall in the Margaret River was less than average, the biggest downpour of around 250mm in June. A significant weather event in late October/early November brought 100km winds and hail, which affected flowering, followed by more wild weather in early December, cumulatively resulting in significant crop losses (up to 40% down). January and February were hot and dry, then, March saw cooler conditions, which allows the tannins to ripen in sync with the fruit character.  The Marri blossom was abundant therefore bird damage was minimal although we did net the reds.

Vintage Rating – 9/10

Awards & Reviews:

James Halliday’s Wine Companion 2017
Hand-picked and sorted, destemmed to an open fermenter, cultured yeast, 15 days on skins, matured for 12 months in French oak (50% new), 560 dozen made. Deep crimson-purple; it is still exceptionally youthful, cassis confronted by argumentative tannins. Attrition will ensure they both fall into step. 95/100 cellar to 2048

Ray Jordan’s West Australian Wine Guide 2016
An excellent single vineyard cabernet that’s been given careful hands winery treatment to capture the essence of the variety and region to perfection. So soft and supple through the middle palate with lots of sweet dark fruit evident. Yet there is ample structure and core strength to support extended cellaring. Focused and precise through to a very long finish with great oak and tannin management. Cellar 10 years. 95 points.