Wine Article
2014 Leeuwin Estate Cabernet Sauvignon Art Series
Last edited on 5/30/2019 by LindsayM
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WINEMAKER'S NOTES
Winter rainfall was above average, dams filled, and the Boodjidup Brook flowed strongly. Early spring was windy, rainy and cool, however weather improved in October and November, with bouts of wind and rain between periods of fine and sunny weather. Cabernet Sauvignon capfall was 100% on November 25th. December was generally fine and warm. Veraison was noted in the Chardonnay in the first week of January, and several weeks later in the Cabernet. Cabernet sauvignon harvest began in the last week of March and continued into mid - April, depending on the site. January was warm, with slightly above average daytime temperatures; February in contrast had slightly cooler than average daytime temperatures; then March slightly warmer again but with cooler nights. April developed a distinctly autumnal feel with warm days and cool nights producing physiologically ripe skin and seed tannins in the reds.
The cooling influence of the sea breeze was significant this year , and the southerly breeze from the Southern Ocean was obvious in the early afternoons. Marri trees (Corymbia calophylla) flowered heavily, and bird pressure was low through February and March. A fabulous vintage with excellent weather conditions for developing and maintaining the delicate flavours of the fruit.
After individual berry sorting and cold soaking, fermentation took place in closed, static fermenters at temperatures up to 30C with extraction by pumping over each individual lot three times daily. After malolactic fermentation entirely in barrels and 9 months of barrel maturation, separate parcels are blended for further maturation in French Bordelaise coopered barriques with seasonal rackings.
TASTING NOTES
A highly expressive and fragrant nose with violet, lavender, bay leaf and fennel seed weaving through a dense core of blackcurrant and red cherry. Subtle anise, cumin, cedar, cracked coffee bean and cocoa lie in the background. The palate has purity and elegance; delicate layers of cherries, blackcurrants and Satsuma plums combine with a vibrant thread of natural acidity, giving direction and focus. Cinnamon and clove are present on the mid - palate which extends long with tightly coiled powdery tannins.
Winter rainfall was above average, dams filled, and the Boodjidup Brook flowed strongly. Early spring was windy, rainy and cool, however weather improved in October and November, with bouts of wind and rain between periods of fine and sunny weather. Cabernet Sauvignon capfall was 100% on November 25th. December was generally fine and warm. Veraison was noted in the Chardonnay in the first week of January, and several weeks later in the Cabernet. Cabernet sauvignon harvest began in the last week of March and continued into mid - April, depending on the site. January was warm, with slightly above average daytime temperatures; February in contrast had slightly cooler than average daytime temperatures; then March slightly warmer again but with cooler nights. April developed a distinctly autumnal feel with warm days and cool nights producing physiologically ripe skin and seed tannins in the reds.
The cooling influence of the sea breeze was significant this year , and the southerly breeze from the Southern Ocean was obvious in the early afternoons. Marri trees (Corymbia calophylla) flowered heavily, and bird pressure was low through February and March. A fabulous vintage with excellent weather conditions for developing and maintaining the delicate flavours of the fruit.
After individual berry sorting and cold soaking, fermentation took place in closed, static fermenters at temperatures up to 30C with extraction by pumping over each individual lot three times daily. After malolactic fermentation entirely in barrels and 9 months of barrel maturation, separate parcels are blended for further maturation in French Bordelaise coopered barriques with seasonal rackings.
TASTING NOTES
A highly expressive and fragrant nose with violet, lavender, bay leaf and fennel seed weaving through a dense core of blackcurrant and red cherry. Subtle anise, cumin, cedar, cracked coffee bean and cocoa lie in the background. The palate has purity and elegance; delicate layers of cherries, blackcurrants and Satsuma plums combine with a vibrant thread of natural acidity, giving direction and focus. Cinnamon and clove are present on the mid - palate which extends long with tightly coiled powdery tannins.