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Mamre Brook is one of the most famous places in the Barossa Valley and the wines featuring the grand old Mamre Brook house on the label are among Australia's favourites. The wines stand proud as a tribute to their heritage at the heart of the Barossa with all fruit sourced exclusively from this great region.
Because Barossa is synonymous with Shiraz, people are always surprised at how good Cabernet from the region is. A medium-to-full bodied wine, it’s plush and mouth filling with fine, grainy tannins. It has a lovely, layered palate with mulberry and blackberry flavours, cassis, and cocoa powder and good support from the oak. A seamless structure and lingering flavour.
“Dark cherry compote, blueberry cake, cherry liqueur, violet essence and some brambly elements. Full body, structured and chewy tannins and a spicy, ﬂavorful ﬁnish.”
Complex layered wine, brimming with notes of fresh blackcurrants, mulberries and dark chocolate. Undertones of cassis and dried spices combine with subtle oak, enriching the wines aromatic nose.
Medium-to-full bodied, plush and mouth filling with fine, grainy tannins. Concentrated flavours of cassis, and cocoa powder. A seamless structure and lingering flavour.
Download Tasting Notes (PDF
Just one hour’s drive from South Australia’s capital, Adelaide, lies its gourmet capital (and wine Mecca), Barossa. One of the country’s most beautiful and historic wine regions, Barossa is a magnet for lovers of fine food and wine. Its classic Mediterranean climate, and free-draining red brown soils, makes the region ideal for growing grapes. Barossa produces excellent Shiraz, Cabernet, Grenache, Mourvèdre, Riesling and Semillon.
The Cabernet Sauvignon for this wine was sourced from low yielding mature vineyards in the Barossa.
The 2015/2016 vintage was characterised by a very warm and dry late Spring/early Summer period, finishing with a well-timed rainfall event at the end of January followed by mild weather conditions throughout February. These conditions restricted yields and led to high quality fruit potential.
Individual parcels of fruit were crushed and destemmed and then fermented on skins for up to 10 days. During fermentation the wines developed intense colour and fine, silky tannins. The wines were then matured in oak for 22 months before final blending and bottling.
Shavaughn grew up on a vineyard in Victoria’s Merbein; her grandfather was a winemaker and Managing Director of Mildara Wines. Completing an Oenology degree at the University of Adelaide, Shavaughn followed in her grandfather’s footsteps undertaking her first vintage at Mildara in 1997. Shavaughn is the recipient of a coveted Len Evans Scholarship; and in 2016 she was awarded Australian Winemaker of the Year by Winestate Magazine and was inducted as a Baron of Barossa in 2017.