Nose
Fresh, fragrant array of red berry, raspberry and forest fruits upfront
with delicate clove spice aromas. Fine blackberry and violets with a
subtle mint adds extra layers of complexity.
Palate
Medium to full bodied wine with elegant, well integrated red berry and
black currant fruit fill the palate, followed by a succulent, fleshy but
firm tannin structure. Juicy flavours persist endlessly with a hint of
dark chocolate and savoury spice on the finish.
Growing Conditions
The season started in winter 2012 with mild/wet conditions ideal for
vine dormancy. The warm and sunny spring period was punctuated by
well-timed rain events that allowed for the perfect growing conditions.
Above average temperatures experienced during January and February
prompted rapid ripening and an early start to vintage. Cooler
conditions in March made way for the perfect finish to the season by
allowing for additional “hang time” for red varieties to achieve ultimate
flavour and tannin ripeness.
Winemaking
The 2013 ‘The Specialist’ Cabernet Sauvignon is the culmination of Bob
Cartwright’s extensive experience in making top Australian Cabernets,
with 27 vintages of Leeuwin Estate Cabernet Sauvignon, together with
the consummate technical skill and quiet determination of Paul Dixon
who worked for years with Virginia Willcock at Vasse Felix. The fruit
was gently machine harvested and processed into red fermenters where
they were tenderly pumped over three times a day during fermentation
to maximise colour extraction. When fermentation was complete, the
wine was left on skins for an additional 7 days to develop some extra
complexity before being transferred to a selection of fine French oak
barriques and matured for 18 months.
Appearance
Deep crimson with a slight purple edge.
