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SERVING TEMPERATURE | 16 - 18°
CELLAR POTENTIAL | Up to 7 years
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A full-bodied wine with aromas of cassis and a hint of mint. The palate is rich with ripe black fruits and leafy freshness wrapped in firm tannin.
Rain over winter to set up good soil moisture but spring was dry and warm and flowering occurred early. Fruit set was even and yields were slightly below average, leading to a good balance between bunches and canopy. The latter part of the season produced perfect conditions for ripening of Cabernet fruit – dry with warm days and cool nights.
Despite the early start, a relatively cool season overall brought vintage back into line with the long-term average and the Cabernet harvest occurred at the end of March and into April. Beautifully ripe fruit in bunches of small, thick-skinned berries.
This wine is from select vineyards with mature vines aged between 20 and 50 years. The fruit was fermented in static overhead fermenters with pumping over. The wine was matured for 15 months in a mix of old and new American and French oak barriques and hogsheads.
Coonawarra vignerons claim they occupy the best Cabernet Sauvignon terroir in the world, an assertion undisputed by the legions of fans of their intensely flavoured yet fresh and finely structured wines.
Talk of Coonawarra always comes back to the terra rossa, but the free-draining red earth laid over thick limestone is only part of the region’s success story.
A collection of classic varieties grown in the earth that suits them best. Each wine is a reflection of their region.
The labels feature an abstract hand-print illustration designed to evoke the distinct personality of the country from which the wine originates.
This abstract hand is representative of the heart of Australia, the wildness and terroir of the land and its iconic red centre.