Description
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.
Winemaking
Primary fermentation was in 10 tonne stainless steel static fermenter’s pumped over twice daily and finished in hogsheads. Secondary fermentation carried out in bottle on the lees for almost 12 months. The wine is then disgorged and a small amount of “liqueur” (sweetener) is added. In the true Aussie tradition they use some really fantastic vintage port.
Producer Profile
Majella are a stalwart of our portfolio, being regarded as one of Coonawarra’s, if not Australia’s, best producers with an abundance of awards to their name.
However, Majella’s owner, the effusive Brian ‘Prof’ Lynn would never brag: self-depreciating to the end, he describes himself simply as the humble custodian of top quality vineyards on world-famous ‘terra rossa’ soils. Every step of production is engineered with sustainability at its heart and this, combined with the immense talent of winemaker Bruce Gregory, has produced magic on which Majella’s reputation has been built. Their sparkling Shiraz has achieved cult-like status on both sides of the globe and their impeccable Cabernet Sauvignon is listed in Langton’s Classification of Australia’s Best Wines.
