2013 Museum 'Block 21A' Cabernet Sauvignon

Cold soaked for five days before fermentation on
skins at 18 - 20 Degrees for 7 days. Maturation for 15
months in selected French oak before blending
and bottling.

Good rainfall in winter and early spring got the
2013 season off to a great start. Warm dry
conditions throughout the growing and ripening
season then led to a brilliant 2013 Vintage. All reds
were picked in near perfect conditions producing
wines with great flavour and balance. Great
vintage.

Block 21A has been the source of some of the best Cabernet on our Wrattonbully Vineyard for many years. It has been bottled separately as a single block wine. Block 21A has a very thin layer of ‘Terra Rossa’ sandy loam overlying soft limestone. The vines grow roots that penetrate deep into the rock.

Wrattonbully adjoins the Coonawarra area in the
southern part of the Limestone Coast wine zone.
The prominent viticultural feature of the area is the
series of ancient beach ridges and dunes which run
roughly north-south through the area. These ridges
are made up of soft crumbly limestone which
weathers to produce the red and brown Terra
Rossa clay loam soils so highly prized for grape
growing. The ridges and dunes have elevations of
up to 30m compared with the Coonawarra Terra
Rossa 'high' of less than 5m. The extra elevation on
the Wrattonbully dunes produce the advantage of
cold air drainage which reduces the risk of frost
during the growing season.

2016 AUSTRALIAN WINE COMPANION - 96 -

2-day cold soak, 7-day ferment, 18-20°C,
matured in French oak for 15 months. Good
hue; this is a high-quality Cabernet with very
clear varietal expression, its deep blackcurrant fruit set in
a pool of bay leaf, black olive and quality French oak,
rimmed by appropriately firm tannins.