"Fruit, oak and tannin all in abundance here, and still sorting themselves out. The other player of course is the regional influence, with the choc-mint accent to the rich, ripe, varietal blackcurrant aromas and flavours unmistakable. The oak is pronounced, and the wine will be better as it's absorbed, likewise the tannin which is a little too intrusive. One for the cellar."
94 points, Wine Companion (February 2019)
Limestone Coast Wine Show 2019
Trophy - Best Wine of Show
Trophy - Best Red of Show
Trophy - Best Cabernet Sauvignon
Gold + 96 points - Class 30: Cabernet Sauvignon
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.
