2013 Museum Reserve Cabernet Sauvignon

The wine exhibits ripe blackcurrant fruit with earthy graphite mineral overtones, cradled by exceptionally fine tannins and integrated French oak. A distinct mineral complexity is derived from the rocky granitic soils of the Leeuwin Ridge.

Hot, dry weather in late January was a gift following 70mm of summer rain that fell midway through the month. After the sky cleared, warm weather returned and the freshly moistened sub-soil nurtured the vines through perfect ripening temperatures.

The cabernet sauvignon and malbec were harvested at optimum ripeness on the morning of 18 March and immediately crushed to a static fermenter and inoculated. The ferment was controlled at 22-24°C throughout and pumped over for a period of 18 days to extract maximum colour, tannin and flavour from the skins, until the ferment was dry. The wine underwent malolactic fermentation during primary fermentation and was pressed to a combination of 40% new, 60% second use French oak. The wine was matured in this oak for a period of 12 months.