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2014 Cabernet Merlot
Aromatically, the wine displays fruit cake and spice - like floral notes of Petit Verdot. On the palate, the structure and tannin of Cabernet Sauvignon compliments the mid palate sweetness and fleshy mouthfeel of the Merlot grape.
92/100 Ray Jordan, 2016 The West australian Wine Review
"What a delicious little cabernet merlot blend from one of the best producers of this style in the region. Juicy vibrant primary fruit characters of red berry and perfumed cherry characters. The palate just bounces from the glass with deliciously fruit-driven flavours supported with a smidgeon of oak and fine grainy slightly chalky tannins."
91/100 Gary Walsh, The Wine Front 2015
"Has a very strong perfume of gum leaves and peppermint, but it's also floral, chocolaty and packed with almost jubey fruit. Medium bodied, chocolate and berries, smooth fleshy tannin lets it glide through the mouth, slight warmth, but lovely freshness and plump berry and chocolate flavours run on a pretty long finish. Ready to go."
93/100 Mike Bennie, Wine Business Magazine 2016
"Lenton Brae should be in the vernacular of every Margaret River wine lover - a range that unfailingly delivers. This, a medium weight, blue fruit-centric red with classic regional bay leaf herbal notes and lithe tannins on slippery fruit. Finishes with pucker. Superb drinking."
95/100 James Halliday, Wine Companion
"65% cabernet sauvignon, 32% merlot, 3% petit verdot, destemmed, 20% cabernet retained as whole berries, cultured yeast, matured for 14 months in French oak (25% new). In fine Margaret River style, cassis ex the merlot beats the drum of flavour, cabernet providing elegant structure, and petit verdot violets on the way in on the bouquet."
This years release comprises 62% Cabernet Sauvignon, 34% Merlot and 4% Petit Verdot. In making this wine, the emphasis is on minimal tannin extraction to produce a style rich in flavour with a softness to allow the wine to be enjoyed upon release. Winemaking techniques such as cooler fermentation temperatures and earlier removal of the wine from its skins and seeds have facilitated this, whilst avoiding the extraction of bitter, green tannins. This wine would beautifully partner roast lamb, but would also compliment most red meats.
Maturation: French Oak
Maturation: French Oak