Bloodwood Maurice 2013
Simply the best red wine that Bloodwood has ever made and a Cabernet Sauvignon to be compared with the best in Australia. After a magnificent 2010 vintage, they did not make the wine in 2011 or 2012 as it was not up to scratch. The 2013 vintage is a cracker. First a little history; Bloodwood pioneered the Orange district, commencing in 1983 and planting their Cabernet plot in 1983. This wine (all eight barrels of it) has spent four years residing in French Oak hogsheads (some new) in Bloodwood’s refrigerated barrel room. Seven of those eight barrels are 100% Cabernet Sauvignon and the eighth barrel is the pressing wine of the Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec.
It’s beautifully aromatic with violets, black fruits (blackcurrant), pencil shavings, chalk, tea leaf, bitter chocolate and savoury notes. Stephen Doyle tells me the pressings barrel really lifted the aroma of the wine. I certainly see the Cabernet Franc aromatics. The palate is perfectly ripe, powerful, elegant and poised. The black fruits are beautifully complemented with spicy, chalky notes, bitter chocolate, austere and long firm grained tannins. It goes on and on. Drink now and for the next 20 years. Very highly recommended and a steal at this price. - Ian Cook, FWC.
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