The quintessential Aussie blend, or at least we like to think that way. Very good. Fine, even. Unusually, this was co-fermented with the parcels of Shiraz and Cabernet picked at the same time in the search for a luncheon Claret sort of style. Neutral oak. Plenty of whole berry and bunch. Cab’s structural pastry imbued with a dollop of fruity warmth at its core. Cassis, blue plum, spearmint and bay leaf. The tannins, folding nicely across the palette of flavours, frame the wine well while facilitating a slightly earlier drinking window.
94 points (October 2020)
Luxurious purple-magenta hues. This youngster from a vintage hailed as superb needs a good splish, splash to open up. Give it a go and then watch the transformation from quiet to confident. It's perkier than its V&A Lane sibling, structured and taut with cabernet sauvignon appearing to call the tune at this stage, with its naturally high acidity and herbal essence. Black currant, blueberry, bitter chocolate and crushed violets. Seriously persistent.
92 points, Wine Companion (January 2020)
Supple and come-hither red of red berry freshness and yet lushness, cool herb, mint and pepper spice notes, licks of faint clove and cedar. A delightful array of character. Taut, slender tannins shape the wines, cool acidity keeping things lifted and fresh, almost mouth-perfume like characters, but the tannins, oh they roll long and so fine. Effortless, gliding, elegant and low key, but with so much detail and, importantly, a sense of future potential.
95+ points, The Wine Front (September 2020)
Medium deep crimson. Intense violet, camomile, India ink chinotto dark berry praline aromas. Generous supple and inky textured wine with blackcurrant, blackberry, mulberry fruits, chinotto herb garden notes, integrated mocha, espresso oak and fine velveteen-like tannins. Finishes minerally/ al dente firm with persistent pure fruits. Animated style with plentiful pure dark berry fruits and linear freshness. The cabernet and shiraz are neatly aligned bringing an extra level of complexity, richness of flavour and buoyancy of fruit.
97 points (October 2020)
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.