“In these days of ever warmer seasons, cooler sites are coming into their own, exemplified in the warm summer of 2018 across South Australia. In that year, merlot had been thriving in Mike Press’ vineyard for 20 years, and gave birth to the finest he’s made yet. Lifted violet fragrance and crunchy blackcurrant fruit define varietal identity rarely found at any price in Australian merlot. It’s exactingly and unashamedly medium-bodied, a celebration of great fruit precision, elegantly and sensitively backed by 12 months maturation in a mix of American and French oak barrels. Structure is crafted as much on vibrant Adelaide Hills acidity as it is on medium-grained tannins, uniting to promise a tremendous future in the cellar.”
Mike Stelzer 92 points | Drink 2028-2033
“Every year, tasting the new releases of Mike Press Wines fills me with a sense of wonder: how is it possible that such beautifully made wines should have such impossibly low prices? It’s been the case for so long, I eventually took the decision to give the winery five stars every year in my Wine Companion regardless of the points. No other winery has achieved that acknowledgment.”
Team it up with your favourite red meat or lamb curry and you will never be disappointed. Think steak and chips, roast beef and gravy, lamb chops with salad; whichever way you go, it’s a winner!
The Mike Press Cabernet Sauvignon 21-year-old vines on a single vineyard block in Lobethal planted in 1998 produce well-structured medium to full-bodied cabernet. The 2017 vintage in Adelaide Hills was one of the best the region had seen for 10 years.
Heavy rainfall in late January helped the cabernet produce lovely fruit with high yields in healthy bunches. The fruit was picked in late February and displayed lovely blackcurrant and black cherry flavours, with a warmth of black olives, green capsicum and mint.
Maturation for 18 months in both French and American oak added vanilla and spice complexity to complete the flavour profile and produce a silky palate for your enjoyment.