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.
|Peak Drinking||Now - 2030|
|96 points||James Halliday|
|95+ points||Campbell Mattinson|
|Gold||2017 Decanter World Wine Awards|
"A single small batch fermented in tank for extended maceration, matured in new French oak for 16 months. Mouthpuckeringly intense, its disposition akin to Bordeaux of yore, and at odds with 14.5% alcohol. However, it has outstanding length and balance, and has an almost limitless cellaring future."
"Noteworthy persistence. It’s not the biggest wine in the pack but the chains of tannin and flavour here are fantastically long. Put this in the cellar and forget about it. Pencil, blackcurrant, game, dry tobacco and bay leaf notes all get a look-in but it’s the extended sheet of tannin and the way flavour walks in lock-step, not to mention the wine’s overall balance, that really marks its quality."
Quintessentially Margaret River Cabernet... Think cassis and dark cherry, with subtle dried herb, sandalwood and star anise from the 100% new oak.
Beautifully ripe tannins give the wine excellent texture and length. Rich cassis and dark cherry envelop the palate with complex liquorice, star anise notes on the finish.
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.
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.
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.