Forgive my crude comparison, but reminded me immediately of a rich Wynns John Riddoch - you know, one of the icons of the Coonawarra. Just took me back to that flag planted in my head that says ‘John Riddoch’. Not sure what the trigger was, precisely. Accurate or not - I’ll let you know next time I do a side-by-side comparo. Or save me the trouble and send in your abuse. Either way, this Vale cab is rich, chocolatey, packed with leafy blackcurrant and blackberry and punched through with plum. It’s soft but structured, built to last a few years in the cellar. Big tannins that roll out like a lava flow, soft and self-assured.
“You’d not find many people called Cuthbert these days, much like Gary, in a way. Blackcurrant/blackberry, liquorice, dark mint chocolate, pepper and bread dough. Medium to full-bodied, deep fruit, grainy yet tight tannin, succulent and savoury, with a ferrous quality, dense and nutty, dried herb on a long and tannic finish. Serious wine of impact and quality.”
Full price $52.00 from the winery on 28 November 2018.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
From the producer
Rich and concentrated dark flavours of mulberry and dark currants. Supported by fine-textured chalky tannins and supple minerality that linger on the finish. A beautifully composed and varietal expression of Cabernet Sauvignon.
The 2016 vintage growing season began with an extremely dry winter and spring. Flowering conditions were quite good and not as windy as some years. Summer was initially warm and dry keeping fruit and vine canopies disease free whilst restricting shoot growth. Between the 29th of January and the 3rd of February the drought broke and we received 44 mm of much welcomed rain. The moisture depleted sub-soils soaked up the rain and canopies were freshened while also filling out berry sizes. The final ripening period consisted of mild day time temperatures and cool nights, ideal for full flavour development. The 2016 vintage Cuthbert Cabernet is the 7th release of this commemorative wine. 6.81 tonnes were hand harvested on the 21st of March 2016.
The grapes were traditionally processed using open fermentation for 10 days on skins and then basket pressed in our 1928 press. The wine was matured for 20 months in French oak hogsheads and barriques. Bottled in March 2018.
Kay Brothers Amery Vineyards
With vines over 115 years old, the Kay Brothers Amery Vineyards are an incredibly prestigious, iconic, traditional and reputable 5 red star producer. Located in McLaren Vale and headed up by winemakers Colin Kay and Andy Coppard, the winery (which was established in 1890) produces a mix of red and fortified wines. Aussie icons don't come bigger than this.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 6 short-cut bacon rashers, excess fat trimmed
- 375g dried spaghetti
- 2 tsp olive oil
- 400g lean beef mince
- 1 x 575g jar bolognese pasta sauce
- 1/3 cup loosely packed shredded fresh basil leaves
- Shaved parmesan, to serve
- Heat a frying pan over medium-high heat. Add half the bacon and cook for 2 mins each side. Transfer to a plate lined with a paper towel. Repeat with remaining bacon. Coarsely chop and set aside.
- Cook spaghetti following packet directions, until al dente. Drain well.
- Meanwhile, heat oil in the frying pan over high heat. Add mince and cook, uncovered, stirring with a wooden spoon, for 3-4 mins. Pour in pasta sauce and simmer over medium heat, stirring occasionally, for 5 mins. Remove from heat.
- Stir in the basil and half the bacon. Divide pasta among bowls and spoon over sauce. Top with remaining bacon and parmesan.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...