Could it be possible that we break the odd-season bogey?? Every odd year since 1997 has been tough, so approaching 2013, we were running a book on whether it would be too wet and cold like 2011 & 2005 or hot and dry, like 2009 and 1997. It was looking great in spring and early summer, with plenty of rainfall and great growing conditions. Then it didn't rain in January, it got hot and we were thinking back to 2001 - another hot and dry vintage. As it turned out, it was almost exactly like 2001. The heat in January was welcomed by the cabernet vines, helping the green flavours to burn-off and riper flavours of blackberries and cassis to develop. We picked our cabernet on March 20 and 21, at an incredibly low crop of 1.8 tonnes per acre.

Although from a reasonably warm vintage, the 2013 Medhurst Cabernet is dominated by fresh and bright aromas and flavours. Blackberry coulis, hints of cinnamon, clove and subtle floral perfumes drive the harmony in the wine whilst the melody is controlled by fine and talc-like tannins woven into a persistent and pleasant charry finish. With tremendous poise and elegance, the 2013 Medhurst Reserve Cabernet will continue to improve with careful cellaring for well over a decade.

We only picked from the eastern edge of our cabernet block, where we felt the crop level was a little lower than the rest of the block and the flavours were brighter and more intense. The two separate batches were destemmed and crushed into small open fermenters where they underwent fermentation and remained on skins for between 21 and 52 days, depending on the batch. This extended maceration produced silky tannins, essential for the longevity of the wine and will ensure that the 2013 Medhurst Reserve cabernet will continue to improve for 15 to 20 years.

Ideal food matches are many, from slow cooked middle eastern lamb shoulder, a classic cassoulet or simply a dry-aged t-bone grilled to perfection with a simple salad.