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Chapter Three Cabernet Sauvignon 2009


Region: Central Victoria
Varietal: 100% Cabernet Sauvignon
Alcohol: 14.5%
Best Consumed: 2011 - 2021



92 POINTS Halliday Wine Companion

Every so often a wine is made that exceeds all expectations, and the 2009 Chapter Three Cabernet Sauvignon is such a wine. With concentrated primary aromas of cassis and blackberries complexed with subtle oak and a tickle of sweet mint, there is both intensity and interest in every glass.  Perfectly balanced with a firm tannin structure that is both smooth and supple, the wine finishes with an enduring length of sweet fruit and French oak.  This is a wine that can be enjoyed now, however with time and careful aging this wine will truly amaze

Viticulturist Notes

Fruit for the Cabernet Sauvignon was harvested from 20 year old vines in exceptional vineyards in Central Victoria during April 2009.  The sandy loam and granitic soil of the vineyards give the wine notable terrior.  Yield was held to approx. 3 tonnes per acre and resulted in heightened quality and flavour.  The Cabernet was fermented in small open vat fermenters which were hand plunged every eight hours for the duration of the ferment.  Once the ferment was dry, the resulting wine was pressed off the skins and given time to settle before allowing a natural secondary fermentation to commence. The wine spent twelve months in French oak, after which the final blending of select parcels took place.

Wine Harvest Notes

The growing season in 2009 was challenging for both grape growers and winemakers.  The heat waves in early February devastated a lot of the fruit and shocked the vines into heat stress.  Harvesting began a little later than usual due to the intense heat, however the fruit did eventually recover and the ensuing wine is exciting.  Sugar levels were lower than previous years, meaning alcohols across the board will be lower, however flavour profiles and intensity levels are evident.

Food Recommendations:

A perfect match for the heartiest ragouts and curries, and delicious with strong flavoured cheese. Or for the adventurous, try with a hazelnut or chocolate gelato.