2016 Mountadam The Red


A cool, dry continental climate with soils of low fertility (over 500 million years old) is a forbidding site to grow grapes.  It does however, provide the opportunity to produce special wines of great concentration and elegance. 




Cabernet Sauvignon



Professional Reviews

James Halliday 95

Download PDF Notes


Tasting Notes

Varietal Makeup:    Cabernet Sauvignon 55%  Merlot 42%  Cabernet Franc 3%

On release the aroma of this wine is both attractive and complex.  Cassis and hints of black olive point to the varietals use to create this wine.  The palate is dominated by cassis with subtle black olive notes on the back palate.  Cedar and spice characters from maturation in French oak add to the complexity of the palate.  The wine is supple and well balanced with good length.

A significant rain event in January provided good soil moisture for the end of the ripening period.  Even temperatures post veraison provided perfect ripening weather .

Fermentation of several Cabernet Sauvignon and Merlot parcels were carried out in 8T submerged cap  fermenters.  The musts were run off daily and returned to the  fermenter for 14  days.  The skins were then allowed to sit  submerged for a further 6 weeks prior to pressing.  Maturation was carried out in new French oak barriques for 20 to 24 months.  Post maturation the individual parcels were blended to create this balanced, elegant wine.

Mountadam Vineyards Wines