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Quality cool climate wine from the Orange wine growing region in New South Wales, Australia

2014 Cabernet Sauvignon (12 bottle case)


Sensational quality wine from the Orange, NSW wine growing region.

2014 Cabernet Sauvignon (12 bottle case)

bloodwood cabernet sauvignon 2014.jpg
bloodwood cabernet sauvignon 2014.jpg

2014 Cabernet Sauvignon (12 bottle case)


Dark cerise stained plum with a complex of rich red fruit and subtle oak proclaim a delicately structured, black currant infused palate framed in persistent, very fine-grained French oak tannins. The classic Cabernet mouth feel and overall structure of this finely textured wine indicates that careful, medium term cellaring will only add to your immediate enjoyment of this gorgeous wine.

Al/Vol 13.7%

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The fruit for this wine is sourced from SA125 clone in the House Block at front of the cellar door and the G9V3 component comes from the mid-slopes of the Maurice vineyard between the Pinot Noir and the Merlot Noir. This gives us two different aspects and two different clones with which to play, and as you all know, we like playing. The soils are slightly different with the SA125 planted over deeper red friable clay loams and the G9V3 on better drained gravely Easterly traprocks and limestone lenses. The G9V3 seems to add high fruit notes to the structure and presence of the SA 125 clone. It all adds interest to this wine which will continue to surprise for many years as it matures in your cellar.

Vintage Conditions

The Weather At Bloodwood is always the same; It's Different!

I suppose the best way to characterize vintage 2014 is that a brown disaster turned into a green disaster. You had to turn from a second row forward with your head a bit too far up one too many scrums into a ballerina capable of doing a pirouette off the end of an adage while anticipating a grand allegro to survive. Basically we had to cope with hotter and drier than usual conditions until around the middle of February followed by persistent rains over the ripening months. Briefly, the recorded facts are as follows:

Winter/spring rainfall: Winter rainfall (Jun Jul Aug) was marginally down on the long term medium however Spring (Sept Oct Nov) was 32% below the long term medium. We began irrigating here at Bloodwood on 29/10/2014 when early January is typical for us.

Weather up to and including harvest. Hot and bothered would be the shorthand here. Actually 0.4C warmer than 2013 up to harvest and 0.2C warmer than 2013 from first fruit harvested to the end of vintage in mid-April. We were managing for the creeping brown disaster of the growing season when it completely flipped from around mid-Febuary. Comparative rainfall from 15th Feb to 31st March 2013/2014 was 139.2mm verses 225mm this year. In summary, a potential brown disaster changed overnight to a potential green disaster so vintage success this year depended on how ripe your fruit was before the break and how light on your feet you were as a viticulturist and wine maker as the rains began to test your skills. A complicating factor was that crop loads (as a consequence of the dry and sunny bud initiation period of January 2013) were generally higher than vintage 2013 so pressure from Botrytis Cinera was high in late ripening varieties. In vintage 2014, 13%al/vol is the new 14% al/vol and this is no bad thing.

As far as the Cabernet is concerned, because of our excellently drained soils and normally low crop load, it was unaffected by the late rains and it came into the winery in good shape about a week early on 22rd March..


As I’ve outlined elsewhere, we believe in macro oxygenation during the early fermentation process here at Bloodwood. And this wine is no exception. The home vineyard fruit was hand plunged with plenty of air in an open fermenter, whilst the G9V3 vineyard in the Maurice block was treated in the usual manner. A high proportion of whole berries are a constant in all our red ferments, and regular splash pumping over helps bring the tannins into shape early in the winemaking process. The wine spent 30 months in a mix of 20% new and older French oak hogsheads before sterile filtration and bottling in October 2015.

Wine Analysis

pH 3.55

Acidity 6.0 g/l

Alc/Vol 13.70%

Exceptional retention of bright crimson colour; a pristine cool climate cabernet with blackcurrant, black olive and cedary French oak held in a fine net of ripe, but savoury, tannins. Oh, for a spit-roasted lamb.

Rating 94
Drink by: 2024
Good hue; a distinctly savoury yet elegant wine with Bordeaux overtones; black fruits, cedary oak and fine tannins give the wine length. Screwcap.

Rating 94 points to 2022
— Mr Hallidays Review of 2007 Cabernet Sauvignon