Deep, dark red colour with a good tinge of purple. The bouquet is rich, ripe and berry-like with a regional mint overtone. It's full-bodied and rich, smooth and plush and loaded with supple tannins. Bottle-age is introducing a savoury note now, but it's still fresh and young. The texture is excellent. Balanced, long and satisfying -- a very smart Cabernet. 96 points, Huon Hooke, huonhooke.com
Deep, dense, red/purple colour, most impressive... The bouquet is smoky, sooty and black olive new oak characters, with fragrant violet and blackberry fruit aromas and no hint of any herbal characters. It responds to airing and is a truly superb Cabernet bouquet. The concentration of blackberry, cranberry and violet flavours is most impressive. A powerful, superbly structured wine with great amplitude and length, the tannins very ample and yet powdery-smooth. Surely the best First Growth that Parker Estate has produced to date. 96 points, Huon Hooke, huonhooke.com
Made from the revered Reynell Selection of Cabernet vines grown on the best portions of the estate Abbey Vineyard, plus 3.3% Petit Verdot. Fermentation and skin maceration took 35 days; matured in new French thick-staved Chateau barrels, held for three years in temperature-controlled storage. It is a monumental wine, still a decade or more away from its best, flooded with regional mulberry, cassis and a faint hint of mint, the tannins in shape, the cedary oak in balance. 96 points, James Halliday, winecompanion.com.au
Mature vine Coonawarra Cabernet Sauvignon with a smidgin of Petit Verdot. Matured in all-new, all-French oak for two years and then stored, in bottle, for three years in temperature-controlled conditions prior to release. It’s not an inexpensive process... The swagger of it. This is a wine of staggering size and impression. It’s a hulk of tannin and dark curranty fruit with dust, mint, black olive and tobacco notes all wedded to the cause. It’s like a steak in a glass. It’s just – just – starting to mellow but the power and glory of it is still abundantly clear. It’s going to be a long, long termer. 95+ points, Campbell Mattinson, winefront.com.au
Made from the revered Reynell Selection of Cabernet vines grown on the best portions of the estate Abbey Vineyard, plus 3.3% Petit Verdot. Fermentation and skin maceration took 35 days; matured in new French thick-staved Chateau barrels, held for three years in temperature-controlled storage. It is a monumental wine, still (in 2015) a decade or more away from its best, flooded with regional mulberry, cassis and a faint hint of mint, the tannins in shape, the cedary oak in balance. Drink to 2050. 96 points, Wine Companion.
CoonawarraThe first vines were planted in Coonawarra by John Riddoch in 1890, however it was not until the renewed interest in table wine production in the 1950's that Coonawarra was brought into the limelight. Located almost 380 km southeast of Adelaide, Coonawarra is today one of the most famous red wine regions in Australia. Its weathered limestone terra rossa soils, avaibility of water and relatively cool maritime climate make it a unique viticultural region. Extremely flat and unprotected, Coonawarra is exposed both to the swinging influences of the cool Great Southern Ocean and hot, dry northerly winds. Spring frosts also pose a major threat with the potential to wipe out entire crops. Mechanical harvesting is widely employed in the region although smaller producers prefer to tend their vines by hand. Coonawarra is best known for classically-styled Cabernet Sauvignon, although in good years, Shiraz from the region is also very compelling.