"Majella Cabernet – with its abundant blackcurrants/cedar aromas, marvelous generosity, complexity, richness and ripe lacy chocolaty tannins and savoury oak nuances – possesses an extra dimension that goes beyond the idea of regional definition and winemaker’s art. There is an underlying warmth and strength of character which seeps through the wine. The style – made from a prime selection of fruit from Majella’s substantial terra rossa vineyards – devoutly hymns and hums its origins. The wine is batch vinified in half headed down static stainless steel and half rotary fermenters. Fermentation is completed in new and used tightly grained French oak for around 12 months before final barrel selection, blending and further oak maturation for 10 months."Andrew Caillard MW
