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2013 Cabernet Sauvignon

This wine expresses the distinct regional profile of Margaret River Cabernet Sauvignon and the site characters it takes from the Vasse Felix vineyards, with a focus on Wilyabrup. It was the first red wine produced in Margaret River and has been made every year since 1972. Cabernet is a robust variety ideally suited to Margaret River's climate and deep, well drained soils.

 

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Tasting Notes
COLOUR Medium deep ruby red. NOSE Restrained but deep, complex perfumes of blue-black small berry fruit, floral potpourri, river stone, orange pith, dry jarrah twigs and hints of venison, dried mushroom and choc mocha. PALATE A smooth plush entry leads into juicy mouth-watering acidity and following is a blanket of fine powdery cuddly tannin, drying but not overpowering. Flavours reminiscent of blackcurrant, nori and toasty cedar remain. A ripe, soft tannin vintage with savoury expression.
Winemaker Notes
WINEMAKER'S NOTES Cabernet parcels grown in the coastal, northern reaches of Margaret River on ancient, well drained gravel loam soils produce wines of great varietal purity and character. These wonderful, often tiny, vineyard sections are individually fermented using indigenous yeasts, with many experiencing maceration periods of up to 30 days. Natural fermentation and extended maceration are coupled with traditional oxidative handling to clearly define the intricate personality of each vineyard site before blending. Malbec complements and enhances the Cabernet profile.
Varietals:
Production Notes
92% Cabernet Sauvignon, 7% Malbec, 1% Petit Verdot and Merlot
Alcohol:
Alcohol %
14.5
Cellaring Potential:
Aging
Drinks beautifully now, will reward over 10+ years
Harvested:
Harvest Date
Late March-April 2013
Oak:
Fermentation
100% French Oak 18 months (46% new, 54% 1-4 yo)
TA:
Acid
7.0 g/L
pH:
pH
3.42
Residual Sugar:
Residual Sugar
0.5g/L
Bottled:
Bottling Date
January 2015
Vintage Notes
2013

VINTAGE DESCRIPTION

Moderate spring temperatures accompanied by low solar radiation and cool soil conditions contributed to slower vine growth and increased disease pressure. Thankfully, a consistently warm and dry summer ensured clean canopies and another early start to the white harvest. Rapidly cooling weather in March allowed extended ripening time for the reds and more traditional harvest timing through late March into April.

2013 Cabernet Sauvignon
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$45.00
/ Bottle
Out of Stock
Reviews

  • Toast of the Town - 97 Points

    The West Australian

    Now ranked securely among the region's great cabernets. This is clearly one of the finest and shows the continuing focus on refinement and elegance while retaining all that inherent deep power and flavour intensity that is Margaret River cabernet. Strikes a superb oak and fruit balance knitted together with fine-grained oak. A little leaf, a little black olive and some wonderful blackcurrant fruits are so compelling.

  • 96 points

    The Keys Report

    The stylishness of this wine is outstanding. It's gentle on the nose, with smells coming in soft waves, rather than a full-on assault, as some wines present. In the mouth it is pure beauty from first sip to final swallow. It's drinking well now but will cellar for several years if correctly stored. An easy 96 points and it's cheap in its segment.

  • 95 points

    Halliday Magazine

    Interesting, very interesting. The colour, the freshness of the aromas and flavours, the finely sculpted tannins and the overall harmony suggest 13.5% alcohol, not 14.5%. All this conjecture, of course, irrelevant: it is the outcome that matters here is a distillation of elegance. (Drink to 2028).

  • Excellent

    Langtons

    Vasse Felix made the first Cabernet Sauvignon in Margaret River in 1972 and this wine has been made every year since. It captures varietal character while also articulating the signature of the Wilyabrup sub-region with its mostly gravelly loam soils and sea breezes that cool and lengthen ripening. Batch-vinification takes place in static and open-fermenters. Some components are given extended maceration lasting up to 35 days on skins. The wine is matured in French oak barriques (of which 40 to 55% are new), for 15 to 18 months. This superb wine shows intense cranberry and blackcurrant aromas, cedary complexity, plenty of fruit sweetness and lacy tannin structure. Many vintages also include small percentages of Malbec, and on rare occasions Merlot, Petit Verdot or Cabernet Franc, to create complexity, balance, buoyancy and freshness.

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