2013 Edwards Cabernet Sauvignon
Brand new release!
Vintage Conditions: Exceptional ripening season. Hot and dry but with the classic Margaret River cool nights. Ripening was a week earlier than normal but the perfect conditions allowed for full yet delicate flavours to develop.
Harvest Date: 26th March, 28th March, 2013
Winemaking: Gently vinified in stainless steel open fermenters. Hand plunged and basket pressed at dryness. 30% had up to 2 weeks extended skin contact.
Maturation for 2 years in 40% new and 60% older French oak barriques.
The wine was bottled after 2 years and left to mature in bottle for a further 12 months prior to its release.
Nose: Very lifted and intensely varietal, the 2013 Cabernet Sauvignon is restrained yet elegant and shows a remarkably complex array of aromas. Black cherry, dark fruits, chocolate with hints of violets and forest floor earthiness.
Palate: This Cabernet Sauvignon is one of the best wines we have made. Sweet varietal fruit dominates the front palate with juicy raspberry and red current fruits dominating the mid palate. Chocolate notes and savoury flavours from the French oak are in perfect balance with the fruit and the fine chalky tannins provide length and finish to the wine.
Cellaring: 15+ Years
Too new to review...
A Perfect Match
Scotch Fillet with a Béarnaise Sauce
2 x 200g Scotch fillets
2 tbs olive oil
160ml (2/3 cup) white wine
60ml (1/4 cup) white wine vinegar
3 egg yolks
250g chilled butter, cubed
2 French shallots, finely chopped
1 tsp dried tarragon
1 tsp black peppercorns
1 tbs chopped fresh tarragon
• Combine the wine, vinegar, shallots and peppercorns in a small saucepan and simmer until liquid reduces to about 2 tablespoons. Strain the liquid through a fine sieve into a heatproof bowl, discard the sieved ingredients.
• Put the two fillets onto a hot oiled grill or pan and cook to taste, approximately 4 minutes each side (only turn once). Once cooked rest on a hot plate until sauce is completed.
• Place the bowl with the reduced wine mixture over a saucepan of simmering water (ensure the bowl doesn’t contact the water), and add egg yolks.
• Use a whisk to stir for about 2 minutes until pale and frothy, then add butter a few cubes at a time, while whisking constantly. The sauce should become thick and velvety.
• Remove from the heat and stir in tarragon and season with salt and white pepper to taste.
• Plate steak and pour over sauce, serve with chips and a green salad.