# Art Series Cabernet Sauvignon (2021)

- **Producer:** Leeuwin Estate
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Malbec
- **Region:** Western Australia, Australia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €47
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, black plum, black cherry, vanilla, chocolate, cedar, leather, tobacco, earth

## About this wine

The Leeuwin Estate Art Series Cabernet Sauvignon 2021 is a distinguished red wine from Margaret River, Western Australia. This vintage is a testament to the region's capacity for producing Cabernet Sauvignon with elegance and complexity. The Art Series wines are renowned for their labels, each featuring original artwork by Australian artists, reflecting Leeuwin Estate's deep connection to the arts. The 2021 vintage label features 'Hymn' by Ildiko Kovacs. Leeuwin Estate was founded in 1973 by Denis and Tricia Horgan, with early guidance from Robert Mondavi. It is a family-owned winery celebrated for its commitment to fine wine, food, art, and music. The wine is considered a benchmark expression of Margaret River Cabernet Sauvignon, noted for its savouriness and structure, often compared to Bordeaux in its elegance.

## Interesting facts

- Each Art Series label showcases original art by Australian artists.
- The 2021 label features 'Hymn' by artist Ildiko Kovacs.
- The wine is often compared to Bordeaux for its elegance and structure.
- Leeuwin Estate was established with guidance from wine legend Robert Mondavi.

## Food pairing

The wine's medium+ to high tannins are well-suited to complement the protein in red meats, softening as they interact. Its savory notes and potential for earthy undertones find harmony with herbs like rosemary and garlic, as well as with mushrooms and aged cheeses.

## Wine making process

The 2021 Leeuwin Estate Art Series Cabernet Sauvignon was produced using grapes primarily from Block 8, planted in 1975. Fermentation took place in closed, static fermenters at controlled temperatures (26-30°C) with daily pump-overs for extraction. Malolactic fermentation was completed entirely in barrels. The wine then underwent 9 months of barrel maturation, followed by blending and a further 22 months of aging in French Bordelaise barriques, with a portion of new oak used.