Mission Hill Reserve Cabernet Sauvignon 2012 Wine Review
Mission Hill Reserve Cabernet Sauvignon 2012
Okanagan Valley, British Columbia, BC V.Q.A., Canada
Community Reviews: 8
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Bottle size: 750 ml
Natalie's Score: 91/100
Elegant and complex with a seductive nose of fleshy blackberry and cassis. This BC red wine draws you in head first to the glass, and all your senses quickly follow. Love the layering and complexity on the mid-palate followed by a long finish. Decant 1 hour and enjoy with a pepper steak.
Best Beef Wine
This Mission Hill Reserve Cabernet Sauvignon 2012 was reviewed on November 15, 2014 by Natalie MacLean
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Reviews and Ratings
|Lori Kilmartin WSET3 - WSET3 Sommelier rated this wine as 89/100 with the following review:|
Cassis and a hint of mint draw your nose further into the glass. A layer of fruit follows with cranberry and plum notes. The French and American oak this wine is aged in is evident with a touch of leather and smoke. Plenty of body and tannins would make this a great match for your next roast beef dinner.
|Jennifer Havers - WSET Level 3 rated this wine as 89/100 with the following review:|
Rich aromas of blackberry, warm spice, leather and pepper on the nose, along with a hint of cedar. Similar flavours carry through on the palate, with medium to full body, grippy tannin, and a nice long finish. Definitely a wine for steak.
|Douglas McMillan rated this wine as 88/100 with the following review:|
Balsam, plum, tar, and black cherry aromas, with a smooth mouth-feel and tastes of black cherry. A little of the balsam also shows through on the taste. There are also some velvety tannins.
|Jane Staples - Certified Sommelier rated this wine as 87/100 with the following review:|
A dark garnet red with woodsy aromas and hints of red jam. Palate shows ripe strawberry jam and slight cloves.
|Heather Wall - CS; WSET Advanced rated this wine as 87/100 with the following review:|
Deep ruby with thick legs and tears. Ripe dark fruit, blueberry, smoke, toast , must. This wine is medium+ body, medium+ drying tannins, medium+ acidity. Flavours of dark cherry, plum, oak, toast, vanilla, graphite, black earth.
Red meat please.
Tasted: November 2014
|Monique Sosa - Accredited Sommelier rated this wine as 87/100 with the following review:|
A pretty 'juicey' Cab from the Okangan. Loads of ripe black fruit - black berry, black cherry and black plums - combined with dark chocolate, leather and licorice of the nose and the palate. Ample body, grippy tannins, and balanced acidity. Try pairing with seared or grilled ribeye, tenderloin roast and even some game roasts.
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