Balgownie Estate Cabernet Sauvignon 2013
Ripeness. That’s the focal point in this Balgownie Cabernet, which flirts with some of the rum and raisin dried fruit characters seen in other ’13 Vic reds, but saved from the dried fruit excesses. It’s less Cabernet-like than some vintages and more ‘big red’, but the sheer volume of dark fruit, cosseting oak and punchy, choc mint fruit cake flavours makes this satisfying. Just a little warmth on the drying finish, but not enough to do anything but push home the bold agenda. Personally I’d want to drink this much later, as it is just a little heavy now. A decade will be kind, and the length and breadth are well up to the ageing. Best drinking: 2025-2035. 17.7/20, 92/100. 14%, $45. Would I buy it? I’d put a bottle in the cellar, but not quite drink now.
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2 Comments
Thanks for the review Andrew. I’m really happy with the way this vintage turned out as the heat wave was quite a challenge and Cabernet is not exactly friends with heat extremes.
The 1993 vintage ,also from a hot year, aged brilliantly and a good bottle will still provide much drinking pleasure.
As such I concur with your thoughts on the cellarability and if drinking now just pull out your best admirals decanter and give it some air. Had this with slow roasted lamb shoulder last week and the marriage was indeed a celebration!
I often find those drought vintage wines can last the longest too, which could be as much about the different juice to skin ratio. Others can just fall apart (like many ’97s in McLaren Vale).
Air is definitely this wines friend.