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Variety: Cabernet Sauvignon
Region: Langhorne Creek
Soil: Langhorne Creek: Sandy loam
If colour tells a story, then this is one of depth and character. Appealing floral notes give nuance to the attractive red fruit so abundant on the nose. Blackcurrant leads an ensembe cast of spices and herbs that act as a perfect foil to this wine's mesmerizing display of fruit.
The fruit was crushed into 8 tonne open fermenters, left on skins to cold macerate for three days prior to fermentation. Fermentation occurred at or under 23°C (with a Rhône isolate yeast). This helped to extract the skin tannin while maintaining aromatics. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation.
2013 is a gentle year that has yielded wines of great potential. The growing period presented a minor frost event in September and a cool early flowering period. Reduced and variable fruit set in early flowering blocks impacted yields particularly for Cabernet Sauvignon. Overall yields were 5% down on the already reduced 2012 vintage. However, the ripening season has yielded Cabernet of exceptional quality.
Maturation vessel: 100% oak.
Oak type: 80% French, 20% American hogsheads
Age of barrels: 1-3yrs
Time in barrel: 12 months
Age of vines: 20 yrs+
Yield: 4-5 tonnes/ha
Suitable for vegans: Yes