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2012 De Bortoli Melba Mimi Cabernet Nebbiolo Syrah

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RRP $20.91 per bottle

Our Price $16.35

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$98.12 (6 x 750ml)

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cracka review

A classy and dry Cabernet Sauvignon from the Yarra Valley with a savoury edge that demands matching with a beef stew.

expert reviews

James Halliday (2010 Vintage) says
Bright, clear, light crimson; an example of the 'different drum' style that Steven Webber seeks to make; very fine and elegant, freshness and balance prized more than depth of flavour. Here cassis, red cherry and spice rule the roost, with oak and tannins barely perceptible.
To 2020
Australian Wine Companion 2013
93
Jeremy Oliver (2010 Vintage) says
Delightfully complex, balanced and full of character, with an earthy, dusty bouquet of sweet raspberries, cassis, dark plums and cedary oak lifted by spicy, leathery notes and a hint of meatiness. It's long, fine and elegant, with sweet, juicy flavours of blackcurrant, raspberries and dark plums underpinned by fine, powdery tannins, finishing with earthy, savoury aspects and meaty pinot-like notes.
2018-2022
The Australian Wine Annual 2014 Edition
93
James Halliday (2008 Vintage) says
Hits all the right notes, with an understated elegance to the ensemble of black fruits, with bass notes of cedar, and fine tannins as the finale.
94
Nick Stock (2008 Vintage) says
A Cabernet dominant blend with a touch of Syrah for pepper and Nebbiolo to shore up the structure, this is a complex, medium-bodied style. There's plenty of wild ferment interest along the way, offering a layered complexity to its lifted dried flower nuances and dark chocolate depth.
WBM Wine 100 2010
94
Campbell Mattinson (2008 Vintage) says
"This is a blend of cabernet sauvignon (79 per cent), syrah (14 per cent) and nebbiolo. It's officially named after a character from the opera La Bohéme though there's a more colourful reason for the name 'Mimi' ... which for legal reasons we're not going into here.
Lots of personality to be enjoyed here - it's gravelly and dusty with flavours of blackcurrant and lots of grunty tannins. It's grainy through the finish and has some leather and liquorice notes. We love its savoury, curranty tanin - you can chew on it like a cigar. A great drinking experience.
The Big Red Wine Book 2010/11
94
Campbell Mattinson & Gary Walsh (2008 Vintage) says
This is a blend of cabernet sauvignon (79 percent), syrah (14 percent) and nebbiolo. It's officially named after a character from the opera La Boheme though there's a more colourful reason for the name 'Mimi which for legal reasons we're not going into here. Lots of personality to be enjoyed here - it's gravelly and dusty with flavours of blackcurrant and lots of grunty tannin. It's grainy through the finish and has some leather and liquorice notes. We love its savoury, curranty tannin - you can chew on it like a cigar. A great drinking experience.
The Big Red Wine Book 2010/11 2010
94
Rob Geddes MW (2008 Vintage) says
This wine starts as a single instrument and finishes as an orchestra. Don't be put off the medium intensity colours because there is lot of flavour. The most berry flavour and creamy texture of the Melba series with long fragrant flavours and a nice bite to tannins on the finish making this perfect for food. Aromas of roses and briar take a middle line between the old and new world and the fruit lift is Australian but the tannins are more dramatic than typical than Australia.
Rob Geddes MW
94

winemaker's notes

Appearance: Bright red, garnet edge.



Bouquet: Leafy, bright fruit, violets, blackcurrant, spice and cedar wood.

Palate: Sweet dark and red fruits, layered tannins, concentrated, lengthy blackcurrant flavours, soft acidity.

Vintage conditions: The 2012 growing season is arguably the best Cabernet growing season seen in over ten years. Mid autumn ripening, lots of time for tannin development, beautiful aromas and flavours at moderate alcohols. Fruit was hand picked in the cool of the morning.



Winemaking: Vines are cane pruned and shoot thinned. Fruit is de-stemmed and crushed to 14 tonne fermenters, fermented at 25 to 30°C. The wine is left to macerate on skins for 2 weeks after fermentation for tannin development. The wine is pressed, settled overnight and gravity racked to new and used casks where it matures at 16°C for 14 months.

Cellaring: Now or over the next 8-10 years in a good cellar.



Food match: These full bodied wine styles match well with:
Red meats - T-Bone steaks; stews; lamb shanks
Italian food - Meatier sauces; osso bucco; chicken cacciatore

Additional information: Suitable for Vegans and Vegetarians.

Alc/vol: 13.0%

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