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2013 Forest Hill Vineyard Estate Cabernet Sauvignon

Cracka Rating

Cracka Review

If you don’t want to venture to the Block 5 Cab Sav, then this is an awesome alternative, especially if you compare the price. It punches above it's weight and shows lots of cassis, raspberries, mocha and a touch of mint on the nose. The palate is more fuller-bodied, with some fleshy red and dark berry flavours, a lick of toasty oak, some fine, solid tannins and a long berry finish. A decant is recommended before serving with some kangaroo meatballs and spaghetti.

Winemaker's Notes

Winemaking: The fruit was picked then de-stemmed/crushed into 8-tonne open fermenters and inoculated. The fermenters were pumped over with aeration twice a day; temperature was held around 25°C. The wine was then pressed to French barriques for its malolactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended, fined with egg whites and bottled after 18 months maturation.

Vintage Notes: The 2013 growing season and vintage provided many challenges for growing and winemaking in the Great Southern region. Hot spells throughout the summer months, particularly late December and January, saw little rain (just 27mm) until harvest. This particularly hot and dry period put stress on some blocks to maintain crop level. Though the dry spell brought harvest dates forward, all of Forest Hill’s dry grown blocks retained intrinsic natural acidity and consistent flavour profile and tannin structure.

Tasting Notes: Dark red with crimson hues. Aromas of blackcurrant, liquorice and chocolate. The medium-bodied palate is concentrated with fine dusty tannins. Flavours of red fruits and blueberry leading to a long complex finish.

Alc/vol: 13.5%

expert reviews about

2013 Forest Hill Vineyard Estate Cabernet Sauvignon

Expert Reviews

Campbell Mattinson (2013 Vintage) says
The Forest Hill Vineyard was established at Mount Barker in 1965. This is dry grown Cabernet. The pitch is just right. It’s effortless but stern. It tastes of violets, blackcurrant, peppercorn and dried tobacco, with darts of liquorice and milk chocolate. Tannin is a fine web across the back half of the wine. It’s medium weight but perfectly formed.
2016 - 2032
James Halliday (2011 Vintage) says
Deep crimson; a fragrant and poised bouquet offering redcurrant, blackcurrant, fine oak aromas and cedar; the palate is medium-to full-bodied and lively, with compact tannins, taut acidity and a sinewy structure that will need time to flesh out, but flesh out it will.
To 2025
Australian Wine Companion 2014 Edition
James Halliday (2010 Vintage) says
Deep garnet; a dark and brooding bouquet offering cedar, black fruits and fine French oak; the palate shows great intensity, while remaining light on its feet, with tannins that are very fine and polished; a sleeper waiting to awaken.
To 2025
Australian Wine Companion 2013
James Halliday (2009 Vintage) says
Strong healthy colour; classic cool-climate cabernet, elegant and intense, yet fully ripe, with cassis and blackcurrant fruit in a fine web of ripe tannins, oak perfectly integrated.
Australian Wine Companion 2012 2011
James Halliday (2008 Vintage) says
A fine and fragrant wine, its elegance and crafted proportions underwriting its extreme length; cedar, cigar box, blackcurrant, cassis and a touch of black olive all coalesce.
Australian Wine Companion 2012 2011
Jeremy Oliver (2008 Vintage) says
Supple, elegant and finely structured, with a lively, fresh core of small black and red berries carefully matched with cedary, chocolate/vanilla oak and backed by a tobaccoey presence of dried herbs. Supported by a fine spine of dusty tannin, it finishes with a lingering expression of cassis, mulberries and cedary oak.
The Australian Wine Annual 2012
Nick Stock (2008 Vintage) says
A ripe yet compsoed Great Southern cabernet that delivers the trademark Western Australian leaf and herb streak with poise and conviction, wrapping it in ripe cassis, black cherry and olive. The palate's marked out with fine strong tannins, nicely even and balanced, and drives long and sturdy through the finish. Oak adds cedary complexity.
The Good Wine Guide 2012
James Halliday (2007 Vintage) says
A nigh-on perfect evocation of medium-bodied cabernet, the aroma and flavours wonderfully pure, with pinpointed accuracy to the cassic and blackcurrant fruit, the tannins exact, the oak likewise.
Australian Wine Companion 2010 2010
James Halliday (2001 Vintage) says
Potent, concentrated, still very youthful; black fruits with tight structure and tannins; leave it alone for 3 years plus.
Australian Wine Companion 2006 2005
Ray Jordan (2001 Vintage) says
This is a serious statement in cabernet. At time of tasting still some months away from release, it was tight and firm, as young cabernet should be. Yet, there is a strong and intensely concentrated cabernet fruit and a solid body of tannin and oak. Potential here and a super price
Ray Jordan's 2004 WA Wine Guide 2004
James Halliday (1999 Vintage) says
Medium to fall red-purple; the blackberry, earth and cassis fruit of the bouquet has some leafy lift, the same assemblage coming through on the mid-palate, but then a particularly pleasing finish with slippery tannins.
Australian Wine Companion 2003 2002

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