The 2013 vintage was relatively warm and dry through the growing season. An extended Indian Summer saw exceptional Cabernet ripening conditions resulting in some great fruit. Harvest took place in April with all the fruit being handpicked at between 13-14 baume for acid and tannin structure.
Winemaking is very traditional with all varietal parcels kept separate in open fermenters with the addition of extra fruit over a period of 3 days to extend the ferment, helping to develop the classic regional and varietal flavours. Once fermentation is complete the juice is then placed in oak, a mix of French and American, for 16 months.
The 2013 Badgers Brook Cabernet Sauvignon has a small parcel of Merlot (12%) to soften the tannins and add complexity and depth. The finished wine shows many of the classic cool climate characteristics, Blackberries, Cassis with a hint of Capsicum. This vintage has a well developed palate of Blackberries, stewed Plum with well integrated oak showing cedar and cigar box flavours.