Majella Coonawarra Cabernet Sauvignon
A dark aubergine purple colour with a ruby hue, blackcurrants and vanilla on the nose. The palate is complex, with rich plum fruit flavours.
Delicious with red meats and cheese.
3 in stock
A dark aubergine purple colour with a ruby hue, blackcurrants and vanilla on the nose. The palate is complex, with rich plum fruit flavours. 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 is Australia’s most famous soil, renowned for its affinity with Cabernet Sauvignon wines. Delicious with red meats and cheese. Primary fermentation was in 10 tonne stainless steel static fermenter’s pumped over twice daily and finished in new and second use French oak hogsheads. Oak Treatment Time: 18 months; Type: French; % oaked: 100; % new oak: 50; 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 dirt’ 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.