"A flagship if ever there were a flagship wine. I assume 2011 was skipped due to the vagaries of the vintage? Maybe. Anyway, here is the much mightier, warmer 2012 season reflected through Katnook’s prism of ripe fruit and 24 months in a third new French oak.
It’s heavily oak influenced, mocha, dark chocolate, vanilla, sauna wood scents, but there’s plenty of gooey, ripe dark berry and plum fruit to go up against that. A sniff of bourbon/cola in the bouquet, that shifts aside in the dark, sweet fruited, molten feel of the palate. It’s so rich, almost like a fine mousse made from 85% dark chocolate, with flecks of rosemary and salt, though the finish is firm, chewy and shows licks of lathed woodiness. It’s a power-packed, dense, formidable red wine of concentration and heft, mostly balanced, though that oak is going to need some time to mellow, or maybe it’s how it stays…"
91+ points, Mike Bennie, The Wine Front, March 2017.
"Crushed and destemmed, cultured yeast, part cold soak, 5-7 days on skins, matured for 24 months in 90% French (46% new) and 10% used American oak. Hyper-intense, full-bodied cabernet varietal fruit is beyond the normal Odyssey style, but none the worse (indeed better) for that; blackcurrant and bay leaf, plus notes of tar, race along the palate, barely checking their momentum on the finish and aftertaste."
95 points, James Halliday, winecompanion.com.au, October 2016.
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.