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Morambro Creek Cabernet 2012

ID No: 442051
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 95 Points
Product Description

Morambro Creek Cabernet is 100 percent Cabernet

Deep purple in color. A rich elegant nose of cassis with overtones of vanilla and coffee. Lush, ripe palate dominated by black fruits, cherry and chocolate. Full bodied with savory, integrated fruit tannins and persistent finish.

Vintage Overview: 2012 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines.

Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35% new French barrels. This blend was put together using select barrels from our family  estate that best demonstrate the intensity of our fruit balanced by integrated oak.

Total Acidity: 6.6 g/L 
pH: 3.49 

 


Reviews:

James Halliday Australian Wine Companion 2016, 92 POINTS

Australian Wine Showcase Magazine – March 2015, 95 POINTS

2014 International Wine & Spirits Competition , SILVER MEDAL

2014 San Francisco International Wine Competition, SILVER MEDAL

2014 NZ International Wine Show, GOLD MEDAL

Winery: Morambro Creek

The Morambro Creek Estate
The property was founded in 1994 by the Bryson Family who first settled in the Padthaway region in 1955. In the early 1990's the Brysons decided to take the plunge and plant vines on the property. Initially their plan was to sell these grapes to the big wine producers but after a few vintages, the desire to see the fruits of their labour turned into their own wine, was just too great for them to resist. In 1998 they held onto a small selection of their fruits and sent it to the Cape Jaffa Winery to be made into wine. Morambro Creek was born, the name coming from the creek that meanders through the property.

“Rich, opulent reds from Padthaway that will repay a short period of cellar aging.”
- Anthony Dias' blue pocket guide to wine 2006

The Morambro Creek Vineyards
They farm 420 acres, separated into two plots each of 210 acres, about 7-8 kilometers apart. The vines enjoy a cool Mediterranean climate with plentiful winter / spring rainfall and the limestone subsoil that provides the excellent drainage. The grapes varieties cultivated here are Chardonnay, Cabernet Sauvignon and Shiraz.

At Morambro Creek, their sole objective is to produce the best wines possible from their unique vineyard site. Planted on own rootstock and located in the Padthaway valley which is comprised of rich Terra Rosa soils their estate vineyard benefits from excellent sun exposure producing grapes of optimum flavor, color and tannin development. The warm summer days are moderated each evening by coastal winds that cool the vines and result in a longer ripening period. This extended period allows for the grape tannins and seed to fully ripen prior to being harvested, thus creating wines that are rich and supple on the palate.
Their pursuit of great wine can also be seen in the meticulous management of their vineyard. Th
ey strive for low crop yields and small grape bunches of intense flavor, and whilst they employ the latest technology in the vineyard to help them achieve vine balance and reduced vigor, they harvest when the fruit reaches full flavor development.

 

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TASTING NOTES:

A black cherry color with intense violet hues. Aromas are dominated by ripe red fruits, minerals and blue flowers. Fine, concentrated and exquisite on the palate, it is fleshy, fragrant, and full bodied.

Grape varietal: 100% Mencia
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Review:

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A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

Drink between 1 and 6 years.

Soil type DOMAINE GRAND VENEUR “Les Champauvins” stretches on 34 ha classified in Côtes du Rhône. The plots are located in the northern border of Châteauneuf du Pape, exactly from 3 meters outside the appellation. A small lane of rocks going through the rocky plateaux has been decided to be the AOC limit in 1936. Here, soils are made of red clay and rocks (pebbled stones of quartz). The quantity of rocks can be amazing as they can completely cover the soil (see picture). In summer and during the day, the rocks temperature will increase to 55°C. This accumulated heat will be get back to the vines during nights . Day after day, this unique phenomenon allow the grapes to reach a perfect maturity and produce a unique wine. Winemaking & Ageing Traditional, in stainless steel vats. Harvest crushed and destemmed. Fermentation in temperature controlled vats at 28°C. Eighteen-day vating period with “pigeage”. Grenache is aged in concrete vats, Syrah and mourvèdre in 4 years old barrelsntense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a “baby Châteauneuf” than a Côtes du Rhône. A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

 


Review:

Capable of rivaling many wines from neighboring Châteauneuf du Pape, the 2016 Cotes du Rhone les Champauvins (tasted as a tank sample) is a big, brash mouthful of fruit but one that's not without nuance. Hints of licorice, cracked pepper and garrigue all come into play, along with a bit of warmth on the long, mouthwatering finish. Supple tannins make it approachable now, but it should easily drink well for 6 years, if not more. As always, it's a terrific value.
- Robert Parker's The Wine Advocate 90-92 pts

 Wine Advocate: 92
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Review:

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Jersey Boys Vineyard (Kevin Kinsella is the largest individual investor in the hit Broadway show "Jersey Boys")

Jersey Boys is a six-acre vineyard that was replanted in 2008 with four different clones of Cabernet Sauvignon, handpicked by winemaker Thomas Rivers Brown.

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Any vegetable or meat in the grill. Delicious with Chocolate as well.

Review:

"There are 645 cases of the 100% Cabernet Sauvignon 2014 Cabernet Sauvignon Jersey Boys Vineyard (named after the fact that the Broadway Musical “Jersey Boys” was brought to the stage and screen by the owner of Kinsella). This wine and its siblings will do a lot to establish Dry Creek as more than another viticulture area better known for Zinfandel than Cabernet Sauvignon. This is a killer Cabernet Sauvignon with dazzling fruit levels and loads of loamy soil notes intermixed with black raspberry, blueberry and blackcurrant. The superripe and pure fruit hits the palate with a full-bodied crescendo. The wine offers up notes of underbrush, unsmoked cigar tobacco, pen ink and plenty of crème de cassis and blackberry, Drink it over the next 20-25 years. - RP"
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 Wine Advocate: 95
Brulesecaille Rouge Grande Reserve 2015

55% Merlot, 30% Cabernet sauvignon, 10% Cabernet Franc and 5% Malbec.

The color is deep dark ruby. limpid and brilliant. The nose is intense and complex with hints of blackberries, sweet spicies, noble plain chocolate and Vanilla. The palate is full bodied, very long with well integrated tannins. The finish is very fresh and luscious with toasted notes in the background.

Average age of the vines is 30 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
Aged 12 months in Oak barrels. (1/3 new oak, 1/3 1 year old and 1/3 two year old barrels). They use 60% French Oak and 40% American Oak.

Served with red meat (beef filet, sirloin),  pork tenderloin, roasted duck breast with honey&orange sauce, roasted lamb with thyme, poultry and fine cheese.

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Organic/Free Shipping


Pago de Carraovejas Reserva 2014

This wine will ship around Nov 28th


Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

"Plenty of creamy baking spice aromas, with coal smoke, dried plums and cherries manifesting in a really brooding nose. The palate has impressive focus and just the right amount of generous flesh. Will age well, ready now."
- James Suckling (July 2017), 92 pts

 92 Points