2021 Mystery Coonawarra Cabernet Sauvignon Deal No. 03
- RRP $30.00
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Great structure on the palate. Fine-grained tannins play a nice supporting role, wrapped up nicely in rich, spicy berries. Read more
Critic Reviews
Sixteen days on skins before pressing, racked off lees, and then fermented in French oak for a year, 15% of which was new. This is an opaque but vibrant purple. Burly and concentrated with notes of chocolate, aniseed, dry herbs, blackberries and cloves. A hint of mocha and very well integrated, if cedary, oak. With a supple texture, decent length, with fine if furry tannins, this should provide thoroughly enjoyable drinking for eight to ten years. Indeed, the longer you leave the wine in the cellar before opening, the better as the score will lift over this time.
Great structure on the palate. Fine-grained tannins play a nice supporting role, wrapped up nicely in rich, spicy berries.
Herbal nose, on the palate the wine has a dark profile with concentrated, sappy black berries wrapped in eucalypt, full bodied and firm structure drying out the finish
Technical Attributes
- Producer: Mystery
- Varietal: Cabernet Sauvignon
- Region: Coonawarra
- Alcohol: 14.5%
- Net volume: 750ml
- Vintage: 2021
- Cellar until 2027
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Style GuideLight Intense
Tasting Notes
Bright crimson red with bright purple hues. Lifted aromatic and varietal wine, showing blueberry and blackcurrant fruits, along with hints of violet and flowering thyme aromatics. The palate has fresh blue and dark berry fruit flavours, floral herb characters, along with hints of cocoa and cedary oak. It is medium bodied and flows through the palate with a nice line of fine tannin and has a good persistence of fruit.
Winemakers Note
2021 in Coonawarra was a great combination of both quality and quantity. The cool start to the summer and a long dry ripening period provided time for the grapes to develop excellent colour and concentration of flavour. Picked from the prime rows of the block on 29 April 2021. With the close location to the winery, it was received within an hour of the end of picking. The parcel was destemmed but not crushed before going into a static fermenter. The fruit was warmed to 18*C on the way to the tank and inoculated once the tank was filled. BDX yeast was used and pumped over, 2 or 4 times per day depending on the fermentation stage and desired extraction. The parcel was pressed after 16 days on skins. The ferment was co-inoculated with malo bacteria 2 days into primary fermentation. It was then racked off lees before post-ferment SO2 add. The parcel was then matured on 15% new French oak for 12 months. The wine was cross-flow filtered prior to bottled but no fining was done
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