Cabernet Sauvignon 2013

Cabernet Sauvignon 2013


Technical/Winemaking Notes:

Varietal Composition: 100% Cabernet Sauvignon. Houghtons clone (126 selection)
Harvest: Hand picked on 25 and 27 March 2013.
Fermentation/Oak: Crushed to open fermenters, fermentation with cultured yeast, pressed to barrel after 12 days on skins post fermentation, MLF completed in barrel, 2 years barrel maturation in French oak barriques, with 25% new.
Bottling Date: August 2015
Alcohol: 14.5%
Production: 230 dozen

Tasting Notes:
A classic Wilyabrup Cabernet with highly scented aromas of blueberries, cassis and bay leaf. Rich generous flavours reflect the fruit characters of the nose and new French oak adds subtle spicy nutty elements that complement the fine grained tannins. This is a wine of great flavour and structure with bright juicy fruit, integrated dusty oak, and a subtle underlying earthy note which adds complexity.

Vintage Ratings/Awards

2013: 93 points Ray Jordan

2011: 94 points Ray Jordan; Highly Recommended – 2014 Decanter Panel Tasting Review of Coonawarra/Margaret River Cabernet Sauvignon

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