2023 Medhurst Estate Cabernet Merlot Malbec, Yarra Valley

Left on skins for an extended maturation and racked to French oak barriques (35% new). Medhurst has a habit of turning out well crafted and stylish cabernets and this new wine is no exception. A gorgeous, bright crimson red, the nose is perfumed with black cherries, raspberries, cedar, violets and a touch of bell pepper coming to the fore. Medium bodied and with very fine, persistent tannins providing both structure and length. A deserving top gold in a hot field of cabernet blends at this year's Yarra Valley Wine Show.

96 points Special Value Philip Rich, Halliday Wine Companion November 2024

Medhurst has been part of the Gruyere landscape since Ross and Robyn Wilson established the estate in the late 1990s. While Chardonnay and Pinot Noir naturally attract plenty of attention in this corner of the Yarra, the region also has a long and distinguished history with Cabernet and its Bordeaux companions. Medhurst’s Estate blend brings Cabernet Sauvignon, Merlot and Malbec together in a distinctly Yarra style, favouring fragrance, freshness and savoury detail over sheer weight.

The 2023 season was cool and drawn out, allowing the varieties to ripen slowly while retaining acidity and aromatic lift. Cabernet provides the backbone and dark fruit, Merlot fills out the middle with softer plum character, while Malbec adds colour, perfume and a touch of spice. It is a combination that feels composed rather than heavy, with enough structure for the cellar but plenty of appeal at the table now.

Deep ruby crimson, the bouquet opens with blackcurrant, dark cherry and red plum, followed by violet, bay leaf and dried herbs. Cedar, graphite, black olive and a little cocoa appear with air. The palate is medium bodied and savoury, with cassis and plum carried by fine, gently grippy tannins. Tobacco leaf, graphite and dark chocolate gather through the middle before a fresh finish of blackberry, herbs and cedar.

At the table, think Korean galbi with sesame, slow cooked beef cheek with polenta, lamb skewers with cumin and yoghurt, smoky eggplant with harissa or a mushroom and Taleggio pie. Our pick is the galbi. Sweet, charred beef and sesame alongside the wine’s cassis, herbs and savoury tannins should make for a cracking combination.

Cellaring: Drink now to 2035.