A superlative example of this archetypal Australian blend, with the blue-fruited pulp and violet aromatics of the shiraz, melding effortlessly with a blackcurrant-herbal astringency of the cabernet. Olive, sage and bracken, too. The structural carapace is fascinating: a pepper twine of acidity and firmer, more stolid tannins. As juicy and exuberant as it is stiff-upper-lipped. Long and compelling.
95 points, Ned Goodwin MW, winecompanion.com.au, August 2018.
Gorgeous aromas of violets and other flowers, red berries rather than black, the palate fine-boned and elegant. This is typical of the understated style of the V & A Lane wines. (74% cabernet; 26% shiraz, picked and fermented together, the cabernet crop restricted to encourage it to ripen concurrently with the shiraz).
96 points, Huon Hooke, realreview.com, July 2018.
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.