Classic Coonawarra Cabernet, minty blackberries and spice
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.
Majella craft some of the finest wines in the country on one of the most revered strips of dirt in the wine world. Winemaker, Bruce Gregory made the very first wine for Majella and has made every one since. Their flagship wine 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 Rossa' of Coonawarra is Australia's most famous soil, renowned for its affinity with Cabernet Sauvignon wines.
Primary fermentation was in 10 tonne stainless steel static fermenter's pumped over twice daily and 20 tonne rotory fermenter's, with some parcels finished in new and second use French oak hogsheads.
Tasting Note: Vibrant, unmistakably Coonawarra to smell and taste although it is a light style of red showing fresh berry and spice with a soft finish.
Critics: 2020 WINE OF THE YEAR - WINESTATE MAGAZINE, 2020 CABERNET SAUVIGNON OF THE YEAR - WINESTATE MAGAZINE, Jancis Robinson 16.3/20 (average producer score)
Cabernet Sauvignon (77%), Shiraz (23%)