Mission Hill Five Vineyards Cabernet Merlot 2011 Wine Review
Mission Hill Five Vineyards Cabernet Merlot 2011
Okanagan Valley, BC VQA, Canada
Community Score: 4.4/5 Community Reviews: 8 Add My Review
Product #: 145102
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Sweetness: Extra Dry
Bottle size: 750 ml
Wine Type: Red Wine
Winery: Mission Hill
Agent: Mark Anthony Brands
More Vintages: 2008 2007 Add New Vintage
Natalie's Score: 87/ 100 Robust and tannic, needs some cellar time and an hour of decanting. This full-bodied blend of Cabernet Sauvignon and Merlot is sourced from five vineyards on the winery's estate. Dark fruit, tarry notes and smoky oak. Good with a rare steak.
Cabernet Merlot food pairings: duck served over polenta, braised beef ribs, pasta with Bolognese sauce, Asiago cheese, or eggplant Parmesan.
This was reviewed
June 18, 2014
More Wine Reviews and Ratings
Chris Coughlin WSET level 3 grad rated this wine as 90/100 with the following review: New label, same ol' goodness. Red and blackberries, plum, and a hint of under-brush, a good sipper with beef dinners.
Terry Jeans rated this wine as 90/100 with the following review: Talk about a great value wine that is robust enough to take on a grilled steak. Some nice complex aromas of blackberry, spice, black olive, vanilla and oak with sufficient tannins and acid to enhance the flavours of more intense red meats.
Craig Kuziemsky rated this wine as 90/100 with the following review: Red berry fruit and cedar on the nose with vanilla, dark chocolate, spice and blackberry on the palate. Overall has a nice layered complexity with enough body to stand up to red meat.
Jane Staples Certified Sommelier rated this wine as 89/100 with the following review: A dark ruby red blend of Cabernet Sauvignon and Merlot. An enticing nose of perfume, incence, cedar, graphite and mint with a palate showing red berries and blueberries, cedar, mint anda slight vegetal touch. Full-bodies, mouth-puckering tannins. Super with a big barbequed steak.
Douglas McMillan rated this wine as 89/100 with the following review: Vanilla, plum, coffee, and raspberry. A big hit with me for because of the noticeable, round tannins and bright acidity. A balanced finish with the tartness, berries, and tannins. This could stand up to BBQ ribs.
Sean O'Regan Certified Sommelier rated this wine as 87/100 with the following review: June 22, 2014: Deep ruby with a candied nose of black cherry, raspberry, vanilla and oak spice. Ripe cherry, plum, vanilla and some herb notes with good balance. Missing some Okanagan terroir/sage notes for me, but a solid wine nonetheless that can't miss with burgers.
Kristin Perrin rated this wine as 86/100 with the following review: Earthy red berries / vanilla / woody / smokey / spicey / moderate body, tannins and acidity Beef Bourguignon. Thank God for slow cookers.
Growing Bordeaux varietals in the Okanagan Valley is challenging with our short growing season. The grapes that do hang on the vine to nearly harvest’s end may be a bit smaller, but they reward us with intense flavours. This blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot is a full-bodied wine. Merlot and Cabernet Franc provide backbone to Cabernet Sauvignon’s structure with a touch of Petit Verdot for extra body and tannins. Red cherry and cassis aromas are on the nose and extend through to the first sip. Sage, vanilla, lavender, and sandalwood notes intermingle. Eleven months of oak barrel aging complete the lingering finish. Source: Agent (Mark Anthony Brands)
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