# Majella Cabernet Sauvignon (2015)

- **Producer:** Majella Wines Pty Ltd
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.2%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, mulberry, eucalyptus, mint, liquorice, cedar, cloves, vanilla, black olive, tobacco

## About this wine

The Majella Cabernet Sauvignon 2015 is a single-varietal expression from Majella Wines Pty Ltd, located in the Coonawarra region of South Australia. This wine originates from vines planted in 1968, situated on the renowned terra rossa soil characteristic of Coonawarra. The 2015 vintage benefited from a warm spring and a prolonged, consistent ripening season, allowing for the development of ripe fruit flavors. Majella Wines was established by the Lynn family, with the Majella Cabernet Sauvignon first released in 1994. The wine undergoes an 18-month aging process in French oak hogsheads, with a proportion of new oak used in the maturation.

## Interesting facts

- Vines are over 50 years old, a significant age for Cabernet Sauvignon.
- Grown on Coonawarra's iconic 'terra rossa' soil.
- Aged for 18 months in French oak hogsheads, with 50% new oak.
- Flagship wine for Majella Wines, a family-owned estate.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where they can cut through fat and complement the meat's texture. The dark fruit and savory notes in the wine harmonize with roasted meats and earthy flavors, while the subtle oak influence can echo woody herbs.

## Wine making process

The Majella Cabernet Sauvignon 2015 is produced using 100% Cabernet Sauvignon grapes. Fermentation is carried out in both static and rotary stainless steel fermenters, with the process completed in 300-litre barrels. Following fermentation, the wine undergoes an 18-month aging period in French oak hogsheads, with a mix of new and second-use barrels, where approximately 50% of the oak is new. The grapes are typically harvested in mid-April.