2004 Cabernet Sauvignon

2004 was a fine and mild vintage initially, followed by a hot spell in late December and in the first 2 weeks of January. The better wines from that vintage, including ours, show cool season characteristics with very approachable fruit and balanced tannins, possibly contributed to by that hot spell.

The 2004 Victory Point was picked at 12.9 to 13.3 baume in between 15 March and 26 March 2004.

In keeping with the great Bordeaux wines, Victory Point’s Cabernet Sauvignon is made with a blend of grape varietals, each lending its own characteristics and complexity to the finished product. The wine is made from a blend of 53% Cabernet Sauvignon, 12% Malbec, 28% Cabernet Franc and 7% Petit Verdot. The wine was matured for 18 months in French oak, with 30% in new barrels.

Our consultant and winemaker, Keith Mugford, thinks that the 2004 is something of a “sleeper” vintage. He believes that it may become a collector’s vintage, something like the 1994 which was initially underrated, but is now a much sort after vintage by those who know their Margaret River Cabernets.

Tasting Notes:

Colour and Condition: The colour has a youthful deep brick red hue and the condition is bright.

Nose: The wine makes a strong statement of lifted primary fruit characters with a vibrant display of dark fruit aromas like mulberry, black and red currants and blueberries, with lifted violet and briary notes. Underneath there is complexity from soft, slightly charry oak and some of Cabernet Sauvignon’s leathery notes.

Palate: The theme of lively fruit characters continues on the palate, where generous red and black fruit flavours fill the front and mid-palate, sitting over medium-to-full body and fine texture. This freshness is highlighted by good acidity and then the wine displays good length as it flows to a finish that combines of charry oak notes and leathery characters. The grape and oak tannins are firm but nicely balanced.

Cellaring: With such attractive fruit flavours the wine is enjoyable now but its depth and structure suggest that it will continue to improve with cellaring for at least 5 years