Mint, eucalyptus, dark fruit with savoury, toasty aromas are paired with a fresh, structured palate of mint and cassis supported by classic mulberry and plum characters.
Majella Cabernet Sauvignon is fermented in both static and rotary stainless steel fermenters with fermentation being completed in 300 litre barrels. The wine was then aged for a further 18 months in new and second use French oak hogsheads.
All Cabernet Sauvignon parcels are kept separate to assess batch quality prior to blending and bottling off site.
The wine is dark magenta in colour, with a deep ruby red hue.
Fine tannins and good length.
Steak with red wine jus, beef bourguignon, any game dishes
Bruce Gregory and Michael Marcus
18 months oak