On release, this wine showed black fruit, chocolate, chestnut, liquorice, generous tannin, and power yet restraint and elegance. With a few extra years, the wine has developed, it’s fully integrated and drinking at its best right now.
The wine came about as a challenge from a father to his sons. When this wine first hit the market, the winemaker said of the 2013 vintage that the Coonawarra wines were the best they had made to date. Safe to say they rose to the challenge. Now, it’s your turn, and we’re meeting you halfway.
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.