2007 MUSEUM 'Victor' Cabernet Sauvignon
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Cases produced: 204
Due to its ability to rapidly fill the cordon trellis, our initial vintage in 2003 was a Cabernet Sauvignon. Veraison typically occurs in early February, with harvest around early to mid-April. This extended 'hang-time' allows skin tannins to polymerize pre-harvest, imparting a signature smoothness and fruit-forward profile to our Cabernet. The harmonious interplay of ripe tannins and cool climate acidity ensures exceptional bottle aging potential. The first Victor (2004) still demonstrates bold fruit flavours and good acidity. It is named after Xavier-Marguerite ‘Victor’ de Beaurepaire, the first of our family to leave Burgundy and set us on the journey to Rylstone.
By Richard & Will de Beaurepaire
The vineyard is located above Rylstone in the Central Ranges GI of NSW (40km southeast of Mudgee, 70km northeast of Bathurst). It was planted in 1998 by Richard & Janet de Beaurepaire, with a mixture of Bordeaux, Rhône, and Burgundy varieties with the intention of selling most of the grapes whilst organically growing wine production. The decision to plant the vineyard at this location over other established winegrowing regions (including family winemaking operations in the Yarra Valley) was due to the similarity of the terroir to Burgundy – the home of the de Beaurepaire family. The vineyard is in a mountain valley, 150 kilometres from the coast in the Great Dividing Range. It is planted on North facing slopes rising from the Cudgegong River to an altitude of 650m. Geologically, the vineyard is planted on an Ordovician-era (450 MY ago) coral reef with shallow sandy and sandy-loam soils on limestone. The limestone was mined nearby until recently by Kandos Cement. The altitude, distance from ocean and poor heat retention of the soil and limestone, creates an inland continental climate as cool as Central Otago in New Zealand and Tasmania in Australia during the growing season with extreme diurnal variation – late Sept/Oct Budburst, Jan/Feb Veraison and March/April HHHarvest.
Vintage Conditions: Hailing from A Block (the vineyard's oldest), carefully chosen parcels of Cabernet Sauvignon were handpicked on the 26th of April, 2007, with a Baume of 13.2. The vintage conditions were exceptional, with consistent rainfall leading up to Christmas, followed by fine weather, resulting in even budburst and steady grape ripening.
100% destemmed. The grapes underwent a slow press, with 3 days of cold soaking at 5 degrees Celsius. Traditional fermentation in open vats ensued, accompanied by a 15-day maceration in potter tanks.
Victor enjoyed 16 months of maturation in a blend of finely grained, medium toasted new French (Seguin Moreau and AP John) Hogsheads prior to bottling.
Analysis: pH 3.77, TA 5.3g/l, VA 0.64g/l, RS 0.12g/l
At 16 years of age, Victor presents as a full-bodied yet refined cool climate Cabernet Sauvignon. The complex bouquet entwines classic eucalypt, menthol blackcurrant, and earthy undertones. The palate delivers a full varietal expression of cassis, spiced coffee, and cedar, supported by fine-grained tannins and a lingering, flavoursome finish.
Vin et Gastronomie
Pair Victor with roasted pork, lamb or beef dishes that accentuate the caramelisation of fats and juices. A robust, well-crafted jus (or gravy) will exclaim 'hallelujah'! Accompany with the sweetness of high-quality roasted potatoes and onions for a truly epicurean delight. Pre- or post-dinner, Victor pairs wonderfully with a rich pâté.
Cellaring Potential: 25-30 years (2034-2039)
Serving Temperature: 17 to 18 degrees C / 63 to 65 degrees F
Varietal mix: 100% Cabernet Sauvignon
GI: Central Ranges (Rylstone), NSW