2021 Mount Majura Lime Kiln Red
Canberra District, NSW
Touriga dominant blend from Canberra, made in a lovely soft, approachable style.
$26.00
About The Wine
The first release of Lime Kiln was made to coincide with the 30th anniversary of Mount Majura's first vintage - they are one of the Canberra wine regions most important pioneers.
It is a smashable blend of the Portuguese variety Touriga, Graciano and Shiraz, in (almost) equal amounts, and a little tiny splash of Parraleta just for fun. This blend can result in some hefty wines, but here it is a dangerously drinkable, spicy red blend that is demure rather than demanding. A bit of old French oak involved but it is all about the cherry, raspberry fruit profile, and some light peppery spice.
It's soft and appealing, and a great way to get acquainted with Mount Majura's reds.
About Mount Majura
Mount Majura is one of the most exciting producers in Canberra.
They are quickly gaining fame for producing top class Rieslings and alternative varieties with sensational value across the range.
Winemaker Frank van der Loo's obsessive focus on the terroir and his attempts to find the perfect variety for each patch of dirt under Mount Majura's ownership are resulting in unique and spectacular wines for the region.
Canberra District, NSW
From The Producer
Lime Kiln Red is a medium-bodied blend that’s all about deliciousness and drinkability. With such a collection of interesting varieties in the vineyard and winery, new blending trials are irresistible fun.
The Lime Kiln Red is 37% touriga, 32% graciano, 30% shiraz and 1% parraleta. And the name? A 1912 map of the district showed a ‘Lime Kiln Block’ near the current vineyard site, presumably burning limestone similar to that in the vineyard to make builder’s lime.
Blend : Touriga (37%), Graciano (32%), Shiraz (30%), Parraleta (1%)
ABV : 13%
Closure : Screw Cap
Drink Until : 2029
Bottle Size : 750ml
Canberra District
Critic Reviews
"Vibrant red-cherry hue. Red fruits, white pepper and dry leafy aromatics. A light and fresh style. Redcurrants and pepper notes are hung from a taut line of acidity that slightly dominates the palate whilst a grip of tannin pinches the finish a little." - Stuart Knox (The Real Review)
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