2013 Cabernet Sauvignon
BBQ lamb chops with Chimichurri Sauce. This zingy sauce and grilled meat combo is a winner on it’s own, but with our Cab Sauv to match?…. it will instantly become your ‘go-to combo’ to impress friends. The wine’s blackberry fruit, vanilla and cream oak characters really get highlighted in this dish and the tannins are softened by the meat, making the wine even more delicious.
Introducing the 2013 Berrigan Cabernet Sauvignon from the wine region of Mt Benson on the Limestone Coast of South Australia.
“This Cabernet is an example of how great Cabernet can be when grown in a cool climate region amongst limestone based soils. I love this wine because it’s complex and interesting with its blackberry, mint and vanilla oak flavour profile constantly developing in the glass, while the powdery tannins so typical of Cabernet Sauvignon give the wine a firmer structure and great length.” Dan Berrigan
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Did you know that Cabernet Sauvignon is one of the world’s most revered wines?
It’s a noble variety and many of the world’s most famous wines have a high proportion of it in their blends. Robust with big flavours and powerful tannins, Cabernet Sauvignon can take a few years in bottle to mature and become approachable, but it develops wonderful complexity with age.
So why does Mt Benson make such great Cabernet? It’s a combination of the cooling sea breezes, sunny days, fresh water and limestone soils that give our wines lots of varietal character with well developed, ripe tannins and beautiful deep colour. Just like the Syrah, we allow as much sunlight as possible into the canopy during the growing season, which provides fantastic development of flavour and tannins, in harmony with the accumulation of sugar and the metabolism of organic acids in the grapes.
3 days of pre-ferment cold soak then 10 days of warm fermentation and malolactic fermentation was completed on this wine, followed by 1 month of post-fermentation skin contact to allow further extraction of tannins from the seeds. It’s the tannins from the ripe seeds that give this wine extra structure and grip in the mouth that’s so typical of Cabernet Sauvignon. After 1 month on skins, the wine was gently pressed to barrel where it was matured in French and American oak for 16 months to develop further complexity and structure in the wine. The extra time in barrel also allows for the natural maturation and softening of the tannins, therefore making the wine more balanced upon release.
This wine will still look great in 10+ years, so feel free to hide some in your cellar for a rainy day!