Convincing crimson-purple colour sends an early signal of a complete wine with a virtually limitless future thanks to admirable control of alcohol, starting in the vineyard and finishing in the winery. This is in turn expressed by red cherry (of itself unusual in Coonawarra), black cherry and spiced plum. The extensive new oak ageing means the wine needs a minimum of 7 years from vintage to reach a long plateau thereafter.
97 points, Wine Companion (August 2013)
The bouquet has developed great complexity and richness. Chocolate, vanilla, coconut and smoky roasting pan aromas, reflecting a well-oaked wine with bottle-age. Subtle spicy notes. Palate is full bodied but it’s far from a blockbuster. Moderate alcohol, refreshing acidity, lovely balance and seamless flow through to a long finish. This is in the zone at 10 years and still has a long life ahead. Elegant and delicious.
96 points, The Real Review (October 2020)
It’s an even, medium-bodied, calmly confident wine. Vanillin oak is quite obvious now, but then the wine is still in its infancy. The fruit is so pure, it tastes washed clean. Plums, soy, toast, mocha. Assertive acidity makes its presence felt though it’s all within the realms of balance. Firm, dry tannin chains out through the finish. It’s a wine that will show really well in old age, without ever really exciting through the cut and thrust of the mainstay of its life. In maturation terms, a wine for the destination rather than for the journey. Not a hair out of place, is an apt way to describe this.
94 points, The Wine Front (July 2013)
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.