Fermentation of several Cabernet Sauvignon and Merlot parcels were carried out in 8T submerged cap fermenters. The musts were run off daily and returned to the fermenter for 14 days. The skins were then allowed to sit submerged for a further 6 weeks prior to pressing.
On release the aroma of this wine is both attractive and complex. Cassis and hints of black olive point to the varietals use to create this wine. The palate is dominated by cassis with subtle black olive notes on the back palate. Cedar and spice characters from maturation in French oak add to the complexity of the palate. The wine is supple and well balanced with good length.
Mountadam was first setup in 1972 by the late David Wynn, a pioneer of the wine industry an founder of Wynns Coonawarra Estate. Wynn made the winery famous on the back of superb cool climate wines, supported by his son Adam (who the winery is named after). Adam held onto the winery until 2002 when it was sold to luxury goods business LVMH. The winery returned to family hands again in 2006 when it was purchased by South Australian farmer and accountant David Brown and his wife Jenni. In late 2015 the Browns acquired the second High Eden vineyard established by Wynn. The two vineyards are dissected by High Eden road. The Brown family are keen to continue Wynn's vision to produce wines of elegance and structure. A focus on sustainable low input viticulture will guarentee the success of the vineyards into the future. From 2015, Helen McCarthy has steered the ship as Chief Winemaker.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
An estate-grown blend of cabernet sauvignon and merlot separately fermented and matured in French barriques for 20-24 months, a barrel selection blended and bottle-aged for 12 months before release. The extra elevation of High Eden makes the difference for an attractive, supple and well balanced wine that glides on titanium castors and its cassis fruit and black olive a background whisper.