TN: MyattsField Cabernet Sauvignon Cabernet Franc Merlot 2016
Posted: Sat Jul 18, 2020 4:03 am
G'day
Josh and Rachael, the husband and wife team at Myattsfield in the Perth hills, have been producing a Cabernet Sauvignon based blend for several years now, but the composition varies. This time, it's CS 66%, Cabernet Franc 22% and the balance Merlot. I think the CS component is from the family owned vineyard in Carmel, with some of the fruit coming from Manjimup.
Deep purple in colour, crimson on the meniscus. Tomato leaf, leather, and cranberry is most evident on the nose (I suspect this is the Cab Franc talking). There's also some quite savoury oak (not vanilla or cedar).
The palate is more expressive, and almost appears in parts. There's abundant red fruits over blackberry and plum, and these appear mostly on the middle and back palate. There's strong supporting acid, and the tannins are fine and drying. It's medium to full bodied and finishes quite long. Lots of flavour and other components to look at, and I suspect they will harmonise and look very good in about 4 years' time.
I enjoy that this winery experiments in the way that it does (especially for a smaller producer). Time to re-look at some of the earlier blends that they have produced.
Cheers
Allan
Josh and Rachael, the husband and wife team at Myattsfield in the Perth hills, have been producing a Cabernet Sauvignon based blend for several years now, but the composition varies. This time, it's CS 66%, Cabernet Franc 22% and the balance Merlot. I think the CS component is from the family owned vineyard in Carmel, with some of the fruit coming from Manjimup.
Deep purple in colour, crimson on the meniscus. Tomato leaf, leather, and cranberry is most evident on the nose (I suspect this is the Cab Franc talking). There's also some quite savoury oak (not vanilla or cedar).
The palate is more expressive, and almost appears in parts. There's abundant red fruits over blackberry and plum, and these appear mostly on the middle and back palate. There's strong supporting acid, and the tannins are fine and drying. It's medium to full bodied and finishes quite long. Lots of flavour and other components to look at, and I suspect they will harmonise and look very good in about 4 years' time.
I enjoy that this winery experiments in the way that it does (especially for a smaller producer). Time to re-look at some of the earlier blends that they have produced.
Cheers
Allan