This is actually the second release of the Mallaluka Canberra District Cabernet, hence the ‘II’. They left half the 2018 in barrel to make it softer and smoother than the first release. It is elegant and classic Cab without too much tannin. You just have to have some of this Mallaluka Canberra District Cabernet. It will still improve with time. But coming into the colder months, I believe it’ll serve you well. You could even try decanting it or looking at it over 3 or 4 nights to see the evolution of the wine. Roast lamb is the classic Cabernet pairing and it is hard to fault it. But a nice bit of cave-aged cheddar wouldn’t hurt either/as well.
The motto at Mallaluka seems to be “we drink what we make, the rest is for you.” This family-run winery started in 2014. Low-intervention/experimental batches are the go here. They might learn the hard way one vintage. But next vintage, you bet they will have nailed it.
Although there is heritage back to 1840s the region really started in 1970s with experimental blocks being planted. The climate is cool and the elevation is between 300 and 800. Riesling and Shiraz are standout varieties with site determining what other varieties excel.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long-term. Although Cabernet does often require blending with Merlot, Cabernet Franc or Shiraz to fix the hole it has in its middle palate.