2013 Cumulus Cabernet Sauvignon Six-Pack
100% Cabernet Sauvignon from Orange, Australia. Harvested 3rd April, 2012. Serve with spice crusted barbecued butterflied leg of lamb or slow-braised shoulder of lamb with salt, rosemary, cumin & coriander in the spice mix.
RELEASED: JULY 2015
Tasting NotesBrick red. Lifted and perfumed; herbaceous, violet and blackcurrant notes. Stewed rhubarb and dark berry fruits alongside liquorice and spice notes. Earthy, dusty feel to the palate from a combination of elegant oak and supple tannins. The natural acidity of the wine gives powerful structure and length.
The grapes from Block 52 North were the standout fruit of the vintage, being full of flavour and balanced with ripe tannins and acidity. We saw it’s potential
in the vineyard and the fruit on arrival at the winery didn’t disappoint. The resulting wine is full flavoured with varietal Cabernet characteristics
such as dark berry fruit, great length and balance and firm balanced tannins. It is a wine for keeping.
The 2012 vintage was a cooler vintage and these growing and ripening conditions allowed the typically chewy Cabernet tannins to ripen at the same time the grapes achieved their sugar ripeness. This, along with some vineyard canopy work produced beautifully balanced grapes that we didn’t have to interfere with too much. Canopy management included slight crop reduction from shoot thinning after bud burst, wire lifting and leaf plucking immediately after fruit set to increase sun exposure on to the bunches from an early age. This facilitates colour and flavour development. Also a great clone – CW44.
The wine has been in bottle for 18 months now, and we believe it is looking great at this stage. Saying this, the wine has enormous potential to age if you have the patience to cellar it carefully. The wines that are a standout from every vintage get considered for the Cumulus label, and this is the first time the winemaking and viticultural team considered a Cabernet to be of this standard. It is full flavoured, balanced with firm tannins, and will continue to develop well into the future.
The grapes were transferred directly into the open fermenters at very low temperatures and held cold with gentle plunging for a week. The ferment kicked off naturally at a low temperature and was a long, slow, and even ferment. We gently hand plunged the grapes throughout this time, ensuring a gentle extraction of colour, flavour and tannins. The wine was pressed off into French oak barrels, of which 15% were brand new. The rest werean even mix of 1, 2, and 3 year old barrels. The wine was left in barrel for 15 months, then pumped out and bottled when we thought it was ready. The wine was bottled just before christmas 2013 with minimal filtration.
We’ve held this wine in bottle for 12 months prior to release.