2013 Museum Cabernet Sauvignon

The 2017 Reserve Cabernet Sauvignon is made from the oldest planting of cabernet sauvignon on the property and was blended with a small amount of malbec (8%) to help create a seamless palate. The wine exhibits ripe blackcurrant fruit with earthy graphite mineral overtones, all cradled by exceptionally fine tannins and integrated French oak. The fragrant bouquet is lifted with cassis and violet aromas which lead into a silky palate, interwoven with dusty tannins. A distinct mineral complexity is garnered from the rocky granitic soils of the Leeuwin Ridge.

Unseasonal cool weather in spring led to a one-month delay in the vineyard growth cycle. Flowering occurred up to four weeks later than we had experienced in over a decade. This in turn pushed the harvest dates in both whites and reds back by four weeks, delaying both flavour and sugar accumulation. A significant event occurred in March when heavy rains and high relative humidity challenged the ripening grapes. Vineyards away from the coast experienced high disease pressure in varieties that were close to harvest with soft grape skins.

The cabernet sauvignon and malbec were harvested at optimum ripeness on 5 April 2017 and immediately crushed to a static fermenter and inoculated. The ferment was pumped over for a period of 19 days to extract maximum colour, tannin and flavour from the skins contact, until the ferment was dry.