Lime Kiln Red is a new medium-bodied wine that’s all about deliciousness and drinkability. A blend of tempranillo (think dark cherries) and touriga (velvety tannins), its a great introduction to the Mount Majura Vineyard style.
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56% tempranillo, 44% touriga, fermented separately, aged in older French oak prior to blending. A wine with a very savoury feeling about it, but not at the expense of fruit or flavour. There are gamey elements, a hint of old oak, a touch of tempranillo ‘cherry cola’, but also fresh red berries and spice. It’s essentially quite soft and juicy but the tannin quietly does its job. 92 points (Steve Creber, Wine Companion)
LIME KILN RED
Lime Kiln Red is a new medium-bodied blend that’s all about deliciousness and drinkability. With such a collection of interesting varieties in the vineyard and winery, new blending trials are irresistible fun. The 2018 Lime Kiln Red is 56% tempranillo and 44% touriga. And the name? A 1912 map of the district showed a ‘Lime Kiln Block’ near the current vineyard site, presumably burning limestone similar to that in the vineyard to make builder’s lime.
The 2017-2018 season was the second-warmest on record behind 2016, but due to consistently warm and dry conditions rather than any extreme heat. Timing of budburst and harvest were fairly normal. Conditions for vine growth and development were good and disease pressure was low. Weather during vintage was exceptional, consistently warm and dry apart from one downpour in late February which caused little trouble. Warm sunny days were balanced by cool nights giving a high diurnal temperature range. Quality is exciting across the board, with the later ripening varieties perhaps benefiting the most.
Hand picked between 10 and 24 April 2018, and wild-fermented separately in open vats with hand plunging. Matured in older French oak, blended, lightly filtered, and bottled under screwcap Decmber 2018; 386 dozen made. Alcohol 14.0% by volume. Vegan friendly?: Yes.
Drink now or cellar in the medium term.