2013 Vasse Felix Cabernet Sauvignon Margaret River Western Australia (Elsewhere $40)
Interesting, very interesting. The colour, the freshness of the aromas and flavours, the finely sculpted tannins and the overall harmony suggest 13.5% alcohol, not 14.5%. All this conjecture is, of course, irrelevant: it is the outcome that matters - here a distillation of elegance.
Classic red fruits and chocolate here, boysenberry and bright cassis too. Really upbeat and bright, with a little gravel thread. Super refined palate with smooth and fleshy texture. The tannins spread fine and even and there is plenty of red berry fruit and chocolate through the finish. Really fine. Best from 2019.
*** Cellar Selection *** This is firm, dusty and seemingly built for the cellar. Toasty, cedary and chocolaty oak frames dark fruit, yet it remains fresh in character, not dried or overripe. The finish is long, tannic and reminiscent of fine Bordeaux. Try after 2020. (JC)
Robert Parker's Wine Advocate
Deep garnet-purple coloured, the 2013 Cabernet Sauvignon has a blackcurrant and herb laced nose with suggestions of cloves, anise, cedar, tobacco and lavender. Medium to full-bodied, it fills the mouth with generous black fruit and spice flavors with a chewy backbone and great vitality, finishing with lingering Bay leaf hints. (LPB)
Winemaker's Notes: "92% Cabernet Sauvignon, 7% Malbec, 1% Petit Verdot. This wine expresses the distinct regional profile of Margaret River. Cabernet Sauvignon and the site characters it takes from the Vasse Felix vineyards, with a focus on Wilyabrup. It was the first red wine produced in Margaret River and has been made every year since 1972. Cabernet is a robust variety ideally suited to Margaret River's climate and deep, well drained soils. The wine is medium deep ruby red. The nose is restrained but deep; complex perfumes of blue-black small berry fruit, floral potpourri, river stone, orange pith, dry jarrah twigs and hints of venison, dried mushroom and choc mocha. On the palate the wine has a smooth plush entry leading into juicy mouth-watering acidity and following is a blanket of fine powdery cuddly tannin, drying but not overpowering. Flavours reminiscent of blackcurrant, nori and toasty cedar remain. A ripe, soft tannin vintage with savoury expression.
" (Maturation was in 100% French Oak for 18 months in 46% new, 54% 1-4 year old)