There’s something about the Australian Cabernet–Shiraz blend — a partnership that’s rare elsewhere in the world — that just works here.
For two decades, Matthew Jukes and Tyson Stelzer ran the annual Great Australian Wine Challenge because, as they put it, “The Cabernet Shiraz blend is Australia’s definitive wine style — its only truly unique and ageworthy flagbearer to stand confidently alongside the benchmark reds of Bordeaux, Burgundy, the Rhône, Piedmont, Tuscany and California.”
We couldn’t agree more at WD, and this Eos is a world-class expression of the style: succulent blue and purple fruits, layers of chocolate, liquorice and plum, all wrapped up in a truckload of fine, powdery tannins and cedary oak.
Penley as a wine brand was first mooted as far back as 1947, when members of the Tolley and Penfolds families were joined through marriage. It wasn’t until 1988 that descendants Kym, Ben and Ang Tolley bought a block of land and got to work, officially establishing Penley Estate.
Kym Tolley — trained by Max Schubert, the pioneering force behind Penfolds Grange — took the winemaking reins, and Penley quickly built a formidable reputation for exceptional Cabernet and Cabernet blends.
In 2016, Kate Goodman was appointed winemaker, ushering in a more modern, refined style. Her impact was emphatically recognised in 2024 when she was named James Halliday Wine Companion Winemaker of the Year.
Today, Penley’s wines are magical: complex, powerful and lively, all at once.
Region
Coonawarra, SA
If there is one combination to look for when browsing for a good medium-bodied red, Coonaw ...
If there is one combination to look for when browsing for a good medium-bodied red, Coonawarra SA, terra rosa and Cabernet Sauvignon is always a winner. Far down the line from Adelaide (about 390km southeast, a grape's throw from the border of Victoria), the name is Aboriginal for "honeysuckle", yet reds from the region are more known for flavours of plum and blackcurrant.
The Coonawarra vineyard region is sparse, running along a thin 2km-wide ridge elevating it above surrounding swamp. World-renowned, this 15km stretch of red soil is so unique, it's worth looking it up on google maps and switching to satellite view to see how it is farmed. See that s ... Read Full Article
This is our go to dinner in my home. If you haven’t had beef cheeks then you are missing out! Granted this recipe takes a little time to make but the beauty of it is it freezes AWESOMELY.
If there is one combination to look for when browsing for a good medium-bodied red, Coonawarra SA, terra rosa and Cabernet Sauvignon is always a winner. Far down the line from Adelaide (about 390km southeast, a grape's throw from the border of Victoria), the name is Aboriginal for "honeysuckle", yet reds from the region are more known for flavours of plum and blackcurrant.
The Coonawarra vineyard region is sparse, running along a thin 2km-wide ridge elevating it above surrounding swamp. World-renowned, this 15km stretch of red soil is so unique, it's worth looking it up on google maps and switching to satellite view to see how it is farmed. See that strip of green north of Penola? That's it, and notice the big spread of nothing around it? The Coonawarra is a very special place. Laying on an old ridge of limestone, the fields have superb drainage, allowing the vines to flourish without the dampness at night that can ruin a good crop. Very similar in climate to the Bordeaux region in France,
