Majella The Musician Cabernet /Shiraz
Vibrant, unmistakably Coonawarra to smell and taste, bursting with flavours of blackcurrant, mulberry and herbs, and fine, elegant and juicy in the mouth. The wine is quite low in oak, with just a smidge of vanillin showing faintly on the mid palate, but otherwise the brambly, blackcurrant flavours demand all the attention.
6 in stock
The wine is quite low in oak, with just a smidge of vanillin showing faintly on the mid palate, but otherwise the brambly, blackcurrant flavours demand all the attention. Fine silky tannins integrate with the fruit and minimal oak treatment to produce an approachable well rounded wine with an extended length. Quite a complex wine! Aging Potential: 3-5 Years Brian “Prof” 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. Over time, on what was originally a barrel shed in Coonawarra, the Lynn family has built up one the finest vineyards on one of the most revered ´strips of dirt´ in the wine world. Bruce Gregory, formerly of Brands Laira Winery, made the very first wine for Majella and has made every one ever since – becoming full time Majella winemaker in 1999. Bruce is also the brains behind one of Australia’s finest wines, The Malleea. This flagship wine is a masterpiece which, along with the Majella Cabernet Sauvignon, has entered the 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 Rossa’ of Coonawarra isAustralia’s most famous soil, renowned for its affinity with Cabernet Sauvignon wines. The wine was fermented in static 10 tonne fermenters with heading down boards for approximately 5 days and pumped over twice daily to extract colour and tannin from the skins The Oak Treatment takes 9 months Food Recommendations:-Beef Dishes, Lamb, Venison , Barbecued meats