Mary Kathleen is named after Lloyd family matriarch, Mary Kathleen Lloyd, one of Coriole’s founders.
A blend of 65% Cabernet Sauvignon and 35% Merlot.
Sourced from a premium private cellar
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Description
It is produced from three small, select vineyards on Coriole estate, planted between 1968 and 1986. The wine was first produced in 1992.
This is a serious red - even the nose is long and satisfying. With hints of roast red pepper and smokey tomato, cassis, pink peppercorn and forest fruits and a suggestion of burnished mahogany. The structural tannins are upfront on the palate and will soften with time in the cellar. Then come the berries - cherry, cranberry, boysenberry and blackcurrant, grounded with toasty, savoury oak.
The trick here is the Merlot; often more structural than our Cabernet, its blending has to be precise so as to not overwhelm the Cabernet. Small batch open ferments, 2yrs in barrel and then 2yrs bottle age before release. This wine will really reward the patient cellarer.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Pork
Red Meat
Description
It is produced from three small, select vineyards on Coriole estate, planted between 1968 and 1986. The wine was first produced in 1992.
This is a serious red - even the nose is long and satisfying. With hints of roast red pepper and smokey tomato, cassis, pink peppercorn and forest fruits and a suggestion of burnished mahogany. The structural tannins are upfront on the palate and will soften with time in the cellar. Then come the berries - cherry, cranberry, boysenberry and blackcurrant, grounded with toasty, savoury oak.
The trick here is the Merlot; often more structural than our Cabernet, its blending has to be precise so as to not overwhelm the Cabernet. Small batch open ferments, 2yrs in barrel and then 2yrs bottle age before release. This wine will really reward the patient cellarer.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Pork
Red Meat
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Pork
Red Meat
