Sutherland Cabernet Sauvignon 2013

The dark fruit flavours and cassis on the nose are a prequel to the refreshing sweet fruit and ripe tannins the palate delivers. The wine was aged in French oak barrels for 18 months and will reward cellaring.

Maturation

Good now, but will improve for 5 years.

Food Pairing

Red meat (especially game), strong cheeses.

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Tasting Notes

Varietal Cabernet Sauvignon
Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005
Plant density 2300 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Yield 9.7 - 10.5t/ha
Irrigation Supplementary drip
Vintage Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.
Picking date 13 - 20th March 2013
Grape sugar 24.75 - 25 Balling
Acidity 5.2 - 6.5 g/l
pH at harvest 3.3 - 3.47
Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.
Residual sugar 2.1 g/l
pH 3.54
Total acid 5.3 g/l
Alcohol 14.0 %
Maturation 2017 - 2022

The dark fruit flavours and cassis on the nose are a prequel to the refreshing sweet fruit and ripe tannins the palate delivers. The wine was aged in French oak barrels for 18 months and will reward cellaring.

All vintages:

2015, 2014, 2013