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A Barossa legend since 1859

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Mamre Brook Barossa Cabernet Sauvignon 2016

Mamre Brook Barossa Cabernet Sauvignon 2016

RRP (750 mL)
$38.00
750 mL
$38.00
6 x 750 mL
$228.00

Overview

Overview

Mamre Brook is one of the most famous places in the Barossa Valley and the wines featuring the grand old Mamre Brook house on the label are among Australia's favourites. The wines stand proud as a tribute to their heritage at the heart of the Barossa with all fruit sourced exclusively from this great region. 

Because Barossa is synonymous with Shiraz, people are always surprised at how good Cabernet from the region is. A medium-to-full bodied wine, it’s plush and mouth filling with fine, grainy tannins. It has a lovely, layered palate with mulberry and blackberry flavours, cassis, and cocoa powder and good support from the oak. A seamless structure and lingering flavour.

Varietal Cabernet Sauvignon
Vintage 2016
Country Australia
Region Barossa
Volume 750 mL
Enclosure Screw Cap
Alc/Vol 14%
Peak Drinking Now - 2029
Winemaker Shavaughn Wells

Taste Description

Taste Description

Nose

Complex layered wine, brimming with notes of fresh blackcurrants, mulberries and dark chocolate.  Undertones of cassis and dried spices combine with subtle oak, enriching the wines aromatic nose.

Flavours and Palate

Medium-to-full bodied, plush and mouth filling with fine, grainy tannins. Concentrated flavours of cassis, and cocoa powder. A seamless structure and lingering flavour.

Awards and Accolades

Awards and Accolades

Gold Barossa Wine Show
Gold 2019 Barossa Wine Show
Silver 2019 Sydney Royal Wine Show
92 Points James Suckling

James Suckling

“Dark cherry compote, blueberry cake, cherry liqueur, violet essence and some brambly elements. Full body, structured and chewy tannins and a spicy, flavorful finish.”

Viticulture

Viticulture

The Cabernet Sauvignon for this wine was sourced from low yielding mature vineyards in the Barossa.

The 2015/2016 vintage was characterised by a very warm and dry late Spring/early Summer period, finishing with a well-timed rainfall event at the end of January followed by mild weather conditions throughout February. These conditions restricted yields and led to high quality fruit potential.

Individual parcels of fruit were crushed and destemmed and then fermented on skins for up to 10 days. During fermentation the wines developed intense colour and fine, silky tannins. The wines were then matured in oak for 22 months before final blending and bottling.