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The parcel of grapes fermented to produce the Mallee Estate Reserve Cabernet Sauvignon are specifically selected by the winemaker. In the Markeas family vineyards, the winemaker looks for well balance vines, loose bunches, small berries, thick skins and ripe fruit flavour. Then the winemaking can begin. Slow fermentation with 10 days on skins, gentle pressing and American oak maturation for 12 months allow for the wine to become well balanced for quality and ageing.
This is a full-bodied wine. Red to purple in colour with a deep hue, the nose is perfumed with raspberries, cinnamon and violet aromas. The palate is generous with wild berries, peppermint and a capsicum character. This is balanced with drying tannins which lead to a firm lingering finish.
$20 / bottle