Mayacamas Cabernet Sauvignon 2018

The best wines of the recent influx of American wine to Australia, with the prices to match. The most important thing to note here when talking about Mayacamas, is to make sure you do not place them in typical ‘Napa’ mould. They are far removed from this. When producers in the Napa went chasing the Robert Parker (Wine Advocate) scores during the 80s, 90s and 00s, Mayacamas stuck to their own style, unmoved by the trends in the industry. While many took the approach ‘bigger is better’, seeking riper fruit, more oak, more alcohol and more extraction, Mayacamas, perched at around 700m above sea level, continued making elegant, medium bodied, chiselled Cabernet Sauvignon. As the Parker era dies out, it is clear that class is permanent and these wines are again considered the amongst the best in the region, albeit in a different (and more refined) style to many others. – Ches Cook, FWC.

Right up there with some of the best Cabernet from anywhere in the world. Comparisons for me come back to Mount Mary Quintet or Cos D'estournel. Like the 2003, this is a lesson in weightlessness and class. Such an elegant package with nothing out of place. A real 'wow' wine. Ches Cook, FWC. 

The current release saw a mix of fermentation vessels; concrete (60%), stainless steel (30%) and neutral French puncheons (10%). Post fermentation it rested in foudre for 20 months, followed by 12 months in French barrique and the usual two years in bottle. - Producer's Notes.