Wynns John Riddoch a single varietal ultra-Cabernet, is sourced from older vineyard blocks planted on their own roots in the 1960s and 1970s. The wine honours John Riddoch famed pastoralist and founder of the Coonawarra Fruit Colony. First produced in 1982, a vineyard restoration programme and remarkable evolution of winemaking philosophy have over the years enhanced the reputation of this famous Coonawarra wine.
Made from only the top one percent of Wynns Cabernet grapes, fermentation is typically kicked off immediately after crushing for about five to eight days after which it is pressed off at dryness. Maturation takes place in mainly new and one year old French oak hogsheads and barriques for between 15 and 26 months depending on vintage conditions. A great vintage is typically deep in colour with intense liquorice/ blackcurrant/ herb garden aromas, leading into a well concentrated palate with blackcurrant/mocha flavours, chocolaty rich tannins and underlying new oak.
See Chief Winemaker Sue Hodder speak about the spectacular 2015 release:
Roasted meaty, capsicum/green pepper/choco-berry fruit that is quite plush and complex. Ripe, meaty flavours, soft, ripe tannins with cherry/chocolate fruit flavours and some capsicum/green pepper, excellent fruit sweetness and length.
Andrew Caillard MW, 2000
Classically elegant, complex and wonderfully structured, this polished and finely balanced Cabernet has a smoky bouquet of cassis, dark plums, coffee grounds and polished leather backed by nuances of camphor, dark chocolates and animal hide. It’s exceptionally long, fine-grained and focused, with a charming presence of fruit -- some of which is still primary -- underpinned by drying, dusty tannins. It finishes lean and savoury, with remarkable persistence of fruit. Exemplary. jeremyoliver.com (2002).
The colour was deep, the blackcurrant nose lush and generous. Medium-bodied on the palate, fine acidity gave intensity and freshness. The tannins were fine-grained and the finish had charm, purity and persistence. (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.