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.
Moates Lane Cabernet Sauvignon 2021
COLOUR
Clear, bright straw.
NOSE
Clean, pronounced primary aromas of lemon verbena, grass and soft ripe orange peel.
PALATE
Clean and bright flavours of nashi pear, lemon oil, and subtle dried herb, finishing with a moderate tangy length of soft lime zest.
WINEMAKING
After a gentle crushing and destemming, grapes were given a cold maceration treatment to maximize aromatic extraction. Shortly after, pressing was conducted, the juice clarified, and different fractions were kept separated for later blending. Juice was inoculated at 16 degrees with selected yeast cultures to maximise aromatics.
FOOD PAIRING
Tom Yum soup.
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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