2013 Woodstock Cabernet Sauvignon
This wine clearly expresses the classic regional characteristics of Cabernet Sauvignon grown in McLaren Vale. Deep, dark red with youthful violet hues. Complex berry and cherry aromas highlighted with cedar, herb and mint notes leap from the glass, inviting you to taste. The flavor profile is underpinned by rich flavors of blackberries, chocolate and liquorish and a fleshy, savory mid-palate. A wine tightly held together with firm tannins that will steadily integrate over time to reveal another magnificent vintage and classic Cabernet Sauvignon flavors. This big, solid Cabernet Sauvignon will benefit from a few years of cellaring to soften and lengthen in complexity and flavor.
There are three blocks of Cabernet on the Estate… each providing a unique character to the wine. Low yielding old vines from our Honey Hut block provide tannin, backbone and structure, Block 3 vines provide mid-palate fruit, our “Pineless” Block provides lifted, leafy characters. Yields range from 6 to 10 tons per hectare. Small berries with ample fermentation time on skins (at least 5 days) result in great color and tannin structure. This wine was matured for just over 14 months in 13% new oak and the rest in 2 to 3 year old carefully selected American and French oak to provide softness and complexity.
Wine Event and Competition Awards
#5 in Adelaide Reviews Top 100 wines. Best Cabernet of 2013 Top 100 Wines
Winemaker: Scott Collett & Ben Glaetzer
Varietal/Blend: 88.10% Cabernet Sauvignon, 10.28% Shiraz, 1.62% Grenache
Bottling Date: June 2014
Case Production: 3000
Food Pairings: This richly textured wine would match many hearty meals from Sunday roasts to beef ragout.
Suggested Drinking Window: Between 2014 and 2025
Three Word Taste Summary: balanced , dark berry , cassis
Tasting Notes: Cassis and dark fruit flavours combine with subtle hints of tobacco and chocolate. After 12 months in French oak the soft silky tannins are finely balanced by the fruit flavours subtle oak nuances.
Alcohol – 15%
pH – 3.39
Acidity – 6.6 g/l
Residual Sugar – 0.4 g/l