The star variety in the stable, and a step up from the other Bordeaux varieties and blends. This is sourced predominately from the older planting circa '74-'88. Dark purple-red, opulent ripe black fruit, a hint of mint and leaf with matching levels of spice and toast from 18 months in 43% new oak. Tannins are fine gravel. Concentrated, dense yet composed. Should age well.
96 points, Wine Companion (February 2019)
This is classically expressed on the nose showing cassis, dark plum, tobacco and cedary oak characters, leading to a concentrated palate that is supple and lingering. It is wonderfully composed and harmonious with fabulous fruit intensity backed by fine, chalky tannins, finishing long and delectable.
94 points, Wine Orbit (June 2019)
This is good. If you see it at a good price, snaffle it. It’s firm, well-fruited, varietal, has good bones and refreshing acidity. It has flow, it has form. It has the balance to drink well now but it will age a treat.
93 points, The Wine Front (June 2019)
Deep, dark colour, with an oak-driven bouquet. A smell of charred timber dominates at first. There is attractive ripe, rich, varietal fruit beneath. The wine is full-bodied and elegantly-stuctured in the mouth with measured, fine-grained tannins, balance and length. A very attractive cabernet.
93 points, The Real Review (May 2019)
Good colour depth. Beautiful bright aromas of redcurrant, cassis and gentle background savoury oak. The palate is medium-bodied with lovely finesse and fruit purity. Needs a little time in bottle to show its true colours.
92 points, The Real Review (April 2019)
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.