Cascabel Monastrell 2005

Cascabel Monastrell 2005 93 pts Robert Parker- gobs of black cherry, plum, and spicy black fruit flavors, this hedonistic effort has a 60+ second, fruit-filled finish.

Tasting Notes

Monastrell (also known in Australia as Mataro or Mourvèdre in France) is a widely planted Spanish variety along the Mediterranean coast. Here in McLaren Vale, it has been a classic ingredient in the wines for more than a century and our aim with this 100% varietal is to showcase its remarkable adaptability to this climate and site, and its sheer drinkability. Color: deep, dark ruby Nose: intense red fruit, with mixed spice and a touch of smoke Palate: rich, with cherry-plum flavours, underlined by firm and balanced tannin

Food Accompaniments

White Bean Soup, Squid in its own Ink, Char-grilled Quail with Mushrooms.

Awards, Reviews and other Notes

93 pts Robert Parker, Jr. The Wine Advocate #173
The 2005 Monastrell is super-fragrant with notes of smoke, earth, mushroom, blackberry, and blueberry. Supple and sweet in the mouth, with gobs of black cherry, plum, and spicy black fruit flavors, this hedonistic effort has a 60+ second, fruit-filled finish. Difficult to resist now, it has the stuffing to evolve for 5-7 years and will drink well through 2025.

89 pts Stephen Tanzer International Wine Cellar 2007
Deep ruby. Ripe dark berry aromas are complicated by musky underbrush, smoked meat and black tea. Fat and sweet, offering deep blackberry and blueberry flavors, chunky tannins and very good finishing lift. The tannins soften on the long, suave finish, which is sweet and clinging.

Winemaker Notes

The grapes are from our vineyard and were all hand picked at 14.8º Be in late April 2005. The varieties were fermented separately in 1.5 ton stainless steel and 3 ton concrete open fermenters, with some whole bunches and regular hand plunging. Allowed to reach reasonably high temperatures, up to 30º C. Macerated on skins for 3 to 4 weeks after fermentation in order to gain better palate structure (without commercial tannin added) even if this may sacrifice some fruitiness and color. Pressed straight into barrel where Malolactic Fermentation occurred spontaneously. Removed from barrel after 18 months and allowed to settle in tank naturally. Bottled in May 2007 by gravity filling with screw caps, labeled and packaged by us, with our own equipment; we consider this, essential to give each wine individuality and to keep full control over the quality.
Cascabel Winery is located on a gentle slope at the southern end of McLaren Vale, and predominantly planted with Spanish varieties. Their two trained winemaker/owners Duncan Ferguson and Susana Fernandez are highly committed to “in house production” with traditional European winemaking techniques using handpicked and dry grown, low yielding grapes. The results are wines that reflect variety and soil personality, as well as that of the owners.

Chemical Analysis

Price

SKU

Varietal

Alcohol: 14.9
pH: 3.67
Total Acid: 6.3
Residual Sugar: Dry
Free/Total Sulfur: 23/80

$17.99

6903

Other Red