Mount Avoca
Almost 50 years young, Mount Avoca began with the dream of a Melbourne stock-broker who wanted a tree change 30 years before the term had been coined.
The estate is located just outside the town of Avoca. This historic quaint town was a pioneer in the Gold Rush era, shaping early Victoria in the 1850s and confirming its importance as an idyllic location for mining and agriculture.
It was a passion for the Barry family to break from the busyness of the big smoke and after considerable research, the property off Moates Lane was purchased and the first vines were planted (Trebbiano, Shiraz and Semillion) in 1970.
Over the next 25 years the vineyard delved deep into the commercial world of Victorian wine. Initially seeking co-operation from neighbouring vineyards such as Chateau Remy (now Blue Pyrenees) and Seppelts, Mount Avoca has since grown to over 60 acres of diverse varietals including Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Merlot and Cabernet Franc, all producing award winning wines. The vines are also accompanied by an olive grove of 1000 trees.
Currently owned and operating under it’s 3rd generation owners, Lisa and Matthew Barry, the couple and their family have introduced an environmental ethos and practice to winemaking, awarding them an Australian Organic Classification. With the inception of three EcoLuxe environmentally aware, boutique lodges in 2009, the Barry’s continue to provide premium quality produce and service to tourists and the community of Avoca.
Estate Cabernet Sauvignon 2019
COLOUR
Dark crimson with a purple hue.
NOSE
Lifted aromas of upfront liquor cassis, grilled herbs and nuances of fresh roast coffee beans and cinnamon infused ganache.
PALATE
Rich palate of blackcurrant and plum with a touch of sweet toast menthol and molasses. This is an elegant and well layered wine, with balanced acidity and supple tannins integrated from the refined French oak, finishing with poise and a seamless length.
WINEMAKING
The Organic Estate vineyard provides all the fruit for this wine. Large static, as well as the traditional open top fermenters, were both used to ferment on skins over a period of eight to ten days, with regular pump-overs and head plunging for maximum extraction of fruit flavours, colour and the delicate fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.
FOOD PAIRING
Classic grilled beef burger topped with melted Gruyère, Asian BBQ
lamb ribs or a mushroom stroganoff.
VINTAGE NOTES
A relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
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