Estate-grown, matured in 100% new French barriques for three years. The cork looks newly inserted, leaving a gap of four years in the history of the wine, although we do know it was picked in the middle of the celebrated (for the wrong reasons) heatwave. It is not cooked, the freshness admirable. Perhaps it was held in tank for three years before going to oak, or was moved back and forth. 93 points, Wine Companion (8/2016).
Coonawarra
The 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.
