'Black Label' Cabernet Sauvignon, which was first vintaged in 1954, has evolved markedly over the decades. It is arguably Australia's most recognised Cabernet Sauvignon and has more than any other, helped define Coonawarra. The wine is matured in new and seasoned French oak for 12 to 18 months.
A classic Coonawarra Cabernet with pristine dark berry/ cassis aromas, fine-grained tannins and underlying savoury nuances, it develops into a rich, chocolaty wine with age. In a super vintage, this wine can look astonishingly like a 2nd or 3rd growth Bordeaux with its pure cassis aromas and cedary complexity.
Deep garnet hue with lifted aromas of cassis, cigar box and spice. Lovely volume of ample blackcurrant fruit overlaid with notes of cedar chest and cigar box underpinned by fresh acidity and cedary fine-grained tannins. Superb length. Drink now-2025.
‘…rich and luscious, with blackcurrant and dark chocolate aromas and flavours, the palate lengthened and strengthened by ripe yet fine tannins. Drink to 2025’.94 points, James Halliday.
Cassis, vanilla cocoa and mint with an undercurrent of rich rolling tobacco. It’s medium to full bodied with a beautifully thick tannic texture that rolls through the mouth gently and surely with no assault from oak, alcohol or acidity – just the firm confidence of quality ripe fruit and positive oak. Finishes with a slick of creamy tannin and a pinch of dried herb. It’s a fulsome ripe year Coonawarra, perky, fighting fit and ready for action now, yet age shall not weary it. A Monty for the cellar. Drink now to 2028+94+ points, Gary Walsh, Wine Front.
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.