Mills Reef Reserve Gimblett Gravels Merlot Malbec 2018
- Spicy oak
- Boysenberry & plum
- Caramel
- Dry tannins
"Dense, elegant red with ripe berry, cassis, plum, cedar and spicy oak flavours. Beautifully structured with a core of sweet fruit balanced by gently drying tannins. Approachable now but with good cellaring potential. Great value at this price" Bob Campbell, Master of Wine, Real Review, Feb 2020
Immediately warm and appetising, this deliciously harmonious blend of two classical Bordeaux varieties showcases boysenberry and blueberry fruits enveloped in soft caramel flavours, complemented with spicy leather and earthy musky violets.
This fine wine is an appealing blend of the classic Bordeaux varieties, Merlot (61%) and Malbec (39%). Crafted from grapes grown in the highly acclaimed Gimblett Gravels wine growing district, they were harvested in optimum condition during late-March at 20 Brix average.
The grapes were gently crushed, cold-soaked for five days before undergoing fermentation in stainless steel tanks, with gentle daily cap management to extract colour, flavour and fine tannin structure. A post-ferment maceration followed over fourteen days. The skins were then pressed off and the wine aged for fourteen months in quality oak barrels (80% French, and 20% Hungarian new wood), undergoing one racking during this time. The final wine blend was composed on 9 July and bottled two weeks later on 24 July 2019 under screwcap.
Food Pairing: An excellent choice with lamb or pork dishes. Ready for immediate enjoyment or to reward cellaring.
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Mills Reef Reserve Gimblett Gravels Merlot Malbec 2018
Mills Reef Reserve Gimblett Gravels Merlot Malbec 2018
- Spicy oak
- Boysenberry & plum
- Caramel
- Dry tannins
"Dense, elegant red with ripe berry, cassis, plum, cedar and spicy oak flavours. Beautifully structured with a core of sweet fruit balanced by gently drying tannins. Approachable now but with good cellaring potential. Great value at this price" Bob Campbell, Master of Wine, Real Review, Feb 2020
Immediately warm and appetising, this deliciously harmonious blend of two classical Bordeaux varieties showcases boysenberry and blueberry fruits enveloped in soft caramel flavours, complemented with spicy leather and earthy musky violets.
This fine wine is an appealing blend of the classic Bordeaux varieties, Merlot (61%) and Malbec (39%). Crafted from grapes grown in the highly acclaimed Gimblett Gravels wine growing district, they were harvested in optimum condition during late-March at 20 Brix average.
The grapes were gently crushed, cold-soaked for five days before undergoing fermentation in stainless steel tanks, with gentle daily cap management to extract colour, flavour and fine tannin structure. A post-ferment maceration followed over fourteen days. The skins were then pressed off and the wine aged for fourteen months in quality oak barrels (80% French, and 20% Hungarian new wood), undergoing one racking during this time. The final wine blend was composed on 9 July and bottled two weeks later on 24 July 2019 under screwcap.
Food Pairing: An excellent choice with lamb or pork dishes. Ready for immediate enjoyment or to reward cellaring.
Original: $76.05
-65%$76.05
$26.62Product Information
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Description
- Spicy oak
- Boysenberry & plum
- Caramel
- Dry tannins
"Dense, elegant red with ripe berry, cassis, plum, cedar and spicy oak flavours. Beautifully structured with a core of sweet fruit balanced by gently drying tannins. Approachable now but with good cellaring potential. Great value at this price" Bob Campbell, Master of Wine, Real Review, Feb 2020
Immediately warm and appetising, this deliciously harmonious blend of two classical Bordeaux varieties showcases boysenberry and blueberry fruits enveloped in soft caramel flavours, complemented with spicy leather and earthy musky violets.
This fine wine is an appealing blend of the classic Bordeaux varieties, Merlot (61%) and Malbec (39%). Crafted from grapes grown in the highly acclaimed Gimblett Gravels wine growing district, they were harvested in optimum condition during late-March at 20 Brix average.
The grapes were gently crushed, cold-soaked for five days before undergoing fermentation in stainless steel tanks, with gentle daily cap management to extract colour, flavour and fine tannin structure. A post-ferment maceration followed over fourteen days. The skins were then pressed off and the wine aged for fourteen months in quality oak barrels (80% French, and 20% Hungarian new wood), undergoing one racking during this time. The final wine blend was composed on 9 July and bottled two weeks later on 24 July 2019 under screwcap.
Food Pairing: An excellent choice with lamb or pork dishes. Ready for immediate enjoyment or to reward cellaring.
