Majella The Malleea
The generously proportioned and voluminous Majella The Malleea is vinified in headed-down fermenters before completing fermentation in barrel. Maturation takes place in new, tightly grained French oak hogsheads for around 16 months. With its intense mocha and berry aromas, ripe tannins, attractive savoury oak and meaty complexity, the Malleea epitomises the classic Australian marriage of cabernet sauvignon and shiraz.
About Majella
Founded in 1968 by Brian and Anthony Lynn, Majella planted its first vineyard on terra rossa over limestone, expanding with cabernet sauvignon and shiraz on lighter sandy loams. Precision viticulture sustains low cropping levels, around 7 tonnes per hectare. Winemaker Bruce Gregory attributes Majella's success to pristine soil, mature vines, and dedicated winemaking precision, crafting their renowned cabernet sauvignon, The Malleea.