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|Aroma & Palate||Plum, spice and smoke|
|Style||Plush & luxurious|
Having just spent the last three days tasting (and writing notes for) over a hundred West Australian wines each day for the WA Good Food Awards, I’m either very fatigued, or have my eye in. I’m not quite sure which. This is 44% Merlot, 44% Cabernet Sauvignon and 12% Petit Verdot, for the blend enthusiasts among us.
Nice wine here. Tasty. I like the slightly gummy and chalky feel of the tannin, and the flavour too. It’s plum and dark red fruits, some spice and aniseed, something of a tobacco savoury character, and a pretty long finish showing just a touch of warmth. Good drinking, all up.
91/100 - Gary Walsh, The Wine Front
Lenton Brae’s Cabernet Merlot is what you’d call “medium-bodied” but stands up straight and proud with its shoulders back, if you get me. Strong but polite tannins of the type you might call chalky balance a stately palate.
Notes of plum, smoke, cracked pepper, clove - this is a sophisticated one.
In making this wine, the emphasis is on minimal tannin extraction to produce a style rich in flavour with a softness to allow the wine to be enjoyed upon release. Winemaking techniques such as cooler fermentation temperatures and earlier removal of the wine from its skins and seeds have facilitated this, whilst avoiding the extraction of bitter, green tannins.
Lenton Brae’s operation, with its distinctive church-inspired winery, is run by Edward Tomlinson, the son of founders Bruce and Jeanette.
One of Margaret River’s most highly-respected producers, the name nods to the Nottingham district of Lenton, from which the Tomlinson family emigrated in the 19th century, and to the small hill (Scots: “brae”) on the winery’s grounds.
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