MajellaCabernetSauvignon

Majella Cabernet Sauvignon is a dark aubergine purple colour with blackcurrants and vanilla on the nose, and rich plum fruit on the palate.

Intro to Majella Cabernet Sauvignon �/h2>

Majella Cabernet Sauvignon is a dark aubergine purple colour with a ruby hue, blackcurrants and vanilla on the nose. The palate is complex, with rich plum fruit flavours.

Full tasting note and winemaking �/h2>

Majella Cabernet Sauvignon Australia is dark red �almost black in colour, the nose is very complex with hints of black fruits and violets. The plate is also complex rich & juicy with plums and fruitcake characters showing through. Primary fermentation was in 10 tonne stainless steel static fermenters pumped over twice daily and 20 tonne rotary fermenters, with some parcels finished in new and second use French oak hogsheads. The wine spent 18 months in French and American Hogsheads of which 50% was new barrels.

The producer �/h2>

Brian ‘Profâ€?Lynn, the effusive, yet self-deprecating voice of Majella Estate would never brag about his accolades but it’s clear he has a lot to be proud of. With some fantastic grapes, one of Australia’s best winemakers and a state of the art winery, Majella craft some of the finest wines in the country on one of the most revered ‘strips of dirtâ€?in the wine world. Bruce Gregory, who made the very first wine for Majella and has made every one ever since, is the inspiration behind one of Australia’s finest wines, The Malleea. This flagship wine is a masterpiece which, along with the Majella Cabernet Sauvignon, has entered Langton’s Classification of Australia’s Best Wines.Coonawarra lies only 60 miles inland, exposed to a maritime climate, with dry and moderately cool summers. Persistent cloud cover generally moderates the ripening period temperatures. The ‘Terra Rossaâ€?of Coonawarra is Australia’s most famous soil, renowned for its affinity with Cabernet Sauvignon wines.

Drink with �/h2>

Delicious with red meats and cheese.