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2013 VSV Ruediger Cabernet Sauvignon Accolades

James Halliday Australian Wine Companion 2016 Edition

94 points - Fermented for 10 days on skins, then 12 months in French hogsheads. Blackcurrant, bay leaf and oak spice aromas lead into a medium-bodied palate that introduces a jab of bitter chocolate alongside cabernet tannins; has length and focus, but needs time.

Rob Geddes MW, author Australian Wine Vintages

95 points— Fresh and pretty with deep complex cabernet elements of black and green olive, coriander and oregano. The palate is amazing. Slippery tannins leading to long complex olive and
coriander blackcurrant fruit in well balanced tannins and overall bright juicy fruit that finishes ripe and exciting.