2013 Ashmead Cabernet Sauvignon
Museum Wines
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MUSEUM RELEASE
We’ve recently enjoyed tasting some older wines at Cellar Door and thought it would be great to release a small allocation of wines from the museum for you to enjoy at home.
97 points, Halliday Wine Companion
The quality of the fruit shines through with absolute varietal conviction, bring-ing cassis onto centre stage, quality oak and well managed tannins the last touches.Wine Spectator
Rich and expressive, with wild blackberry, licorice and chocolate notes that are velvety and smooth, revealing hints of mahogany and five-spice powder that linger on the persistent finish. Drink now through 2026.
| Winemakers Comments | The hand harvested fruit was fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French oak. The nose shows dark chocolate and black fruits and olives, with the palate continuing the theme, showing these typical Barossa Cabernet Sauvignon characters, giving weight and generosity to the wine. Ripe tannins add structure while being supple and mouth watering. - Richard Langford |
|---|---|
| Maturation | 22 months in new French oak |
| Alcohol/Volume | 13.5% |
| Variety | Cabernet Sauvignon |
|---|---|
| Vine Age | planted 1944 |
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