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  6. Shiraz Mondeuse & Cabernet Sauvignon 2015

Shiraz Mondeuse & Cabernet Sauvignon 2015

Brown Brothers

First made by John Charles Brown in 1954 and a favourite to this day, the Brown Brothers Shiraz Mondeuse and Cabernet (SMC), is a brilliant blend of three distinctive red grapes. The 2015 vintage is the gift that keeps on giving with its rich, flavour-filled palate, and aromas of dark plums, licorice and spice.

Tasting Notes

The 2015 release boasts an inky colour with purple hues. Aromas of spice, liquorice dark plums and earthiness dominate the nose. The palate is rich, concentrated and intense with characteristic grippy tannins. If cellared correctly this wine will be great for another 12 years or more from vintage.

Food Pairings

This richly flavoured red wine makes a beautiful pairing to slow-cooked dishes like cassoulet, osso bucco, beef bourguignon or lamb shanks. Equally it would be magnificent with a whole fillet of venison - cooked rare and served with crunchy roast vegetables.

This wine is still made via the method John C Brown pioneered in the 1950s where Shiraz is first placed into the tanks for fermentation, followed by the Cabernet Sauvignon and then the Mondeuse. This co-fermentation of varieties helps to integrate the flavours of the three and increases colour, flavour and tannin pickup during the process. This wine is made from a blend of 51% Shiraz, 25% Mondeuse, and 24% Cabernet Sauvignon fruit sourced from our Milawa Vineyard. The fruit was harvested on the 15th of March 2015 at baumé level of 14.1. Following fermentation the wine spent almost two years in 25% new American puncheons and barriques. The balance in one and two year old oak.

Vineyard RegionKing Valley
Wine AnalysisAlc/Vol: 14.5%
ColourThe 2015 release boasts an inky colour with purple hues.
AromaAromas of spice, liquorice dark plums and earthiness dominate the nose.
PalateThe palate is rich, concentrated and intense with characteristic grippy tannins.
Peak Drinking

Until 2025

Growing Conditions

Mondeuse hails from the mountainous district of east France, where it is renowned for its hardy nature, the generous crop it bears and the firm flavours, deep colour and longevity of the wines it produces. It was brought to Australia early last century by the noted viticulturist of the time, Francois de Castella, and has been grown by the Brown family since the 1920s. At Milawa it produces an inky, deep, tannic red wine when made as a single varietal. It needs the spice and sweet fruit of shiraz and the elegance of cabernet to transform it into the rich, flavoursome and complete wine that it is.