The region of Coonawarra is a 16km strip comprising of iron and nutrient rich soil famously called terra rossa, and has become one of the most renowned terroir soils in the world.
Known in particular for its Cabernet, the wines of Coonawarra show classic cassis and blackberry flavours with enhanced characteristics of spice, aromatics and minerality derived from the soil due to its good fertility and drainage.
Maturing the wine in French oak, winemakers, Kate Goodman and Matt Tilby are committed to creating contemporary Coonawarra varietal wines.
Grape Variety: 100% Cabernet Sauvignon
Farming Practices: Sustainable & Suitable for Vegetarian / Vegans (Contains Sulphites)
Tasting Notes: A world-class wine with a complex and dense nose full of dark fruits, blackcurrants and black olive. The palate is succulent and juicy driven by a core of structural & balanced tannins.
A touch of bay and salty liquorice. This is a wine of incredible richness and complexity which sets a new benchmark for Coonawarra.
Food Match: Ideal with red meat such as roast beef.
Review: 16.5 Jancis Robinson - Smells of forest floor, woodsy, red fruit and cedar. But much more dramatic flair on the palate – big, flashy, concentrated, intensely ripe fruit corseted into expensively tailored tannic form. Muscular and powerful. A statement wine.
Awards: 98 points - James Halliday