2013 MUSEUM 'Le Chevalier' Merlot-Cabernet-PV

Description

This wine is a blend of three classic Bordeaux varieties - Merlot, Cabernet Sauvignon and Petit Verdot harvested in March and April 2013.  An elegant, structured wine that is food friendly and suited to long term bottle development. Merlot for middle palate and depth, Cabernet for structure, brightness and acidity, and Petit Verdot for colour and intensity. Vibrant colour with purple hues and aromas of ripe berry and blackcurrant. Very long palate with chocolate and spice characters and integrated oak. Balanced tannin finish

Terroir

The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW. The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect. Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years). The temperature range is very similar to Burgundy – during the growing season (October-April), our low/high/average of 11.9 / 21.7 / 16.9 degrees Celsius vs Beaune (Burgundy) low/high/average of 11.9 / 23.3 /17.6 degrees Celsius.

Vineyard

Sourced from C Block (Cabernet and Petit Verdot) and B Block (Merlot) with an average vine age of 13 years.

Harvest: Machine harvested on 28 March 2013 (Merlot) and 15 April (Cabernet and Petit Verdot) with an average baumé of 13.5.

Vintage Conditions: 2013 started dry with some mid-season rain, which we dealt with through careful canopy management. A good, dry spell at the end to assist final ripening ensuring balanced crop levels and ideal grape ripening conditions.

Vinification

Gently basket pressed to minimize undesirable tannins from the seeds and scouring of the skins, plus maximize the portion of free run juice in the wine. Fermentation occurred in a combination of stainless tanks and a mixture of old and new French oak barrels for 10 days. 

Aging

Aged entirely in oak for 14 Months. 30% new and 70% 1-to 3-year-old French (Seguin Moreau) Hogsheads

Very lightly fined with egg whites to soften the tannins and round out the body of the wine.

Analysis: pH 3.69, TA 5.9, 0.6g/l RS

Tasting Notes

The colour is a vibrant red with purple hues and displays ripe red berry and blackcurrant aromas. The palate is long with berry, chocolate and spice characters with integrated French oak, and has a soft, ripe, balanced tannin finish. 

Vin et Gastronomie

This wine is well suited to classic beef, game or lamb roasts, or stews, Think grilled and roast lamb (Pauillac Lamb if you can source it!) with garlic and rosemary, filet mignon and mushrooms braised in a whisky pan sauce or beef daubes and other stews. Stronger cheeses like Roquefort, Camembert and Brie or hard British territorial cheeses such as Cheshire and red Leicester work well with the tannins. For vegetarians and vegans, think the dark flavours of roasted mushrooms, dried cranberries in spinach salad or tossed with charred Brussel sprouts, or perhaps roasting cauliflowers with a rub of sumac or za-atar or a hint of turmeric with roasted root veggies. Umami flavours in soy are another option and leverage the healthy fats in avocados.

Wine Tips

Cellaring Potential:  10 to 15 years (2025 to 2030)

Serving Temperature: 16 to 18 degrees C / 61 to 65 degrees F