9th Chamber Cabernet Sauvignon 2013 Museum Release
Devil's Lair
9th Chamber Cabernet Sauvignon 2013 Museum Release
Devil's Lair
9th Chamber Cabernet Sauvignon 2013 Museum Release
Overview
Overview
Forty years ago archaeologists stumbled upon a hidden cave in Margaret River, Western Australia. They came across signs of early human occupation and the remains of a Tasmanian devil, thus giving the Devil's Lair cave its famous name. The winemakers at Devil's Lair have sought out some of the finest vineyards hidden within Margaret River to create this exemplary range of wines.
Devil’s Lair 9th Chamber 2013 Cabernet Sauvignon is only the secondrelease of this single vineyard wine. This wine is made only in exceptional vintages and Margaret River was blessed with a stunning 2013 season.
| Varietal | Cabernet Sauvignon |
|---|---|
| Vintage | 2013 |
| Country | Australia |
| Region | Margaret River |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 14.5% |
| Peak Drinking | Now - 2030 |
| Winemaker | Ben Miller |
Awards and Accolades
Awards and Accolades
| Gold | Decanter World Wine Awards 2017 |
Food Pairing
Food Pairing
Beef
Chicken
Seafood
Lamb
Duck
Pasta
Veg
Spicy Food
Taste Description
Taste Description
Nose
Quintessentially Margaret River Cabernet... Think cassis and dark cherry, with subtle dried herb, sandalwood and star anise from the 100% new oak.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Margaret River, Western Australia
Margaret River’s jarrah and marri forests give way to sun, surf, sand – and since the 1970s, some of the most powerful, yet elegant Cabernets and Chardonnays around. It’s also famed for sumptuous Semillon Sauvignon Blanc blends.
VINTAGE CONDITIONS
It was an early start to the vintage. Winter rains were average and an unusually dry, hot December and January followed, with only one large rain event. This led to a definitive Margaret River autumn: even, warm days and moderate cool nights. Cabernets had masses of ripe supple tannins and great concentration with lovely poise and elegance.
A truly great Margaret River vintage. This wine was small batch fermented over ten days and left on skins for a further five weeks. The wine was pressed and racked into 100% new seasoned French oak. Wine was matured for 18 months and then bottled.
Ben Miller - Winemaker
After graduating in 1996 and after a short stint in a local winery in the Hunter Valley, Ben Miller travelled and worked in the most coveted winemaking regions of the world like Bordeaux, Champagne, Alsace, Rhone and Burgundy. This experience has served him well as senior winemaker at Devil’s Lair, where his philosophy has been to create outstanding examples of Margaret River’s leading varietals.