Leeuwin Estate Prelude Cabernet Sauvignon 2014
- Rich, full-bodied
- Margaret River
“For an early-drinking cabernet you often want those bright, fresh and crunchy flavours,” our Mofo Dealer Wine Jedi, Seb, is saying at the tasting bench (quite passionately, might I add), “but for a label like this I expect a bit more of that serious, structured tannin. And this just sits so nicely between the two.”
As always, well said Seb. This does sit just so nicely between the two, managing to be vivacious and pretty, with enough seriousness that you know there’s no rush on getting to this - it’s gonna be just fine in the cellar for a few years. 10% merlot adds a fleshiness to the mid-palate, and nine months in French oak adds layers. The result is fruit-driven and lively, with bold chocolate, raspberry, plum and blueberry, and layers of earth and spice. Medium-bodied, long and extremely enjoyable.
Mofo Wine Buyer Ben says: “Silky smooth and complex. Most wineries would kill to have wine this good as their reserve, but Leeuwin somehow manages this power, drive and complexity in their estate range.”
“Deep red/purple colour. Lovely, elegant, fruit-driven cassisy aroma, with tobacco and dried herbs, the palate also elegant as well as intense and firm, driving and long. A delicious wine, to drink now or cellar. A very serious cabernet. At the price, this is a bargain.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Margaret River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 90% Cabernet Sauvignon, 10% Merlot
- Serving Temp.
From the producer
A seductive and perfumed nose with red cherries and Satsuma plums combining with violets, lavender and bay leaf. Beneath, subtle notes of star anise, cinnamon quill and nutmeg offer complexity. Delicate with gentle layers and powdery tannins, the palate has vibrancy, displaying a red fruit spectrum. Bright acidity creates a defined line through the palate. Cracked coffee bean and cacao are present on the mid palate, along with a graphite/mineral thread.
The Prelude Vineyards label focuses on the benchmark varietals of the region and represent the first release Chardonnay and Cabernet Sauvignon from Leeuwin Estate each vintage. They are site expressive wines that encase the purity and clarity of fruit with a style that is readily expressive for earlier release. The label celebrates the Estate's association with the musical arts through the staging of the alfresco Leeuwin Concert Series.
Margaret River is as elusive as it is beautiful, such that you really need to visit to truly grasp its haunting beauty. Über-premium Cabernet, Chardonnay and Semillon Sauvignon Blanc blends grow here. 'Margies' only produces 3% of the country's grapes, but commands over 20% of its premium wine market, and hasn't had an off vintage since 2006. You start to realise how often this region is overlooked when you can list brands like Leeuwin, Cape Mentelle, Vasse Felix, and Voyager, not to mention Cullen, Pierro, Moss Wood, and Deep Woods. It's safe to say that it's time for a revisit.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.