2013 Redman Cabernet Sauvignon Merlot
RRP $45.65 per bottle
Our Price $29.99
$197.94 (6 x 750ml)
Chocolate, mint and nougat, black fruit. Medium to full bodied, thick and tannic, very dense feel to this, with black fruit and black tobacco, firm acidity, and a dark chocolate and black olive aftertaste. It’s pretty well packed, that’s for sure. Needs a few years.2020 - 2029
A 51/49% co-fermented blend, open-fermented in concrete vats; half pressed to new French hogsheads to complete fermentation, the remainder to used hogsheads; 2 more years in oak. Mulberry, blackcurrant and Coonawarra mint flavours fill the medium-bodied palate, the tannins soft, the oak integrated.Drink by 2025
Two years in French oak. Bottled in mid-2011. Only 450 dozen produced. Good insight into mature Cooonawarra Cabernet. Five years old but it’s already found itself in a good drinking spot. It tastes off leather, mulberry, toasty oak, game and tobacco. It’s juicy but firm, medium-bodied and opens up attractively as it rests in the glass.2014 - 2020
This blend is greater than its elements. The red fruit is lifted carrying the flavours and getting more merlot fruits.2013Rob Geddes MW
2013-2016+The Australian Wine Annual 2014 Edition
Grape Variety: Cabernet Sauvignon 60%, Merlot 40%.
Winemakers Notes: The Cabernet Sauvignon and Merlot grapes used to make this wine were specially selected from hand pruned, low yielding, mature vines grown on the Redman family vineyards in the heart of Coonawarra.
The conditions leading into the 2013 vintage were excellent, with good winter rains and a warm fast flowering period in late spring. A good fruit set resulted in average crop levels. Summer was warm and dry, with a cool autumn allowing the grapes to ripen to optimum maturity.
The Cabernet Sauvignon and Merlot grapes were harvested during the first week of April, and then were fermented together in open concrete fermenters for seven days. Half the wine was run off skins and transferred to new French oak hogsheads.
The remainder of the wine was transferred to two and three year old French oak hogsheads, after malolactic fermentation was completed. The wine then spent a further eighteen months in oak prior to being bottled in February 2015. There were only 270 dozen of this premium wine produced.
Colour: Medium deep red.
Bouquet: Dark berry fruits hints of violets and plums and cedar oak overtones.
Palate: The medium-bodied palate shows ripe fruit with rich soft tannins. The flavours carry through to a long dry finish.