Mojo McLaren Vale Cabernet Sauvignon
$18.70

Mojo McLaren Vale Cabernet Sauvignon

This is all kinds of delicious. Ripe blackberry and cedar-boxy goodness on the nose. The palate follows with ribena jubey-ness with hints of spicy clove framed by soft graphite like tannins. Intense, fleshy and yet elegant, this has all the hallmarks of great McLaren Vale booze. Fragrant, blackcurrant and supple.

Region
  • Australia
Style
  • Red Wine
Varietal
  • Merlot & Cabernet

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) All Free(**)
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 
(**) Normally $2.50 - free as we all are dealing with the COVID crisis

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FOOD MATCH
Perfect with rich and hearty dishes, as it tends to brighten them. You can never fail with classic pairing of good ol' grilled steak, chips and cabernet.

WINEMAKER COMMENTS
Ah, McLaren Vale, where breathtaking coastline and prime wine country collide. While this region might be better known for producing shiraz, we think cabernet's where it's at.

REGION
McLaren Vale

THE LOW DOWN
Cold soaked on skins early on. Standard fermentation 7-10 days and then to 2-5 year old French and American oak for malolactic and storage. Five months in oak and then back to tank until bottling.

THE SPECIFICS
Alc: 14.5% pH: 3.56 Acid: 6.26g/L Sugar: 1.1g/L

Winemaker Notes

FOOD MATCH
Perfect with rich and hearty dishes, as it tends to brighten them. You can never fail with classic pairing of good ol' grilled steak, chips and cabernet.

WINEMAKER COMMENTS
Ah, McLaren Vale, where breathtaking coastline and prime wine country collide. While this region might be better known for producing shiraz, we think cabernet's where it's at.

REGION
McLaren Vale

THE LOW DOWN
Cold soaked on skins early on. Standard fermentation 7-10 days and then to 2-5 year old French and American oak for malolactic and storage. Five months in oak and then back to tank until bottling.

THE SPECIFICS
Alc: 14.5% pH: 3.56 Acid: 6.26g/L Sugar: 1.1g/L