Red wine – we like it, you like it. Sometimes it’s really red, sometimes it’s less red. Sometimes it’s Barossa Valley Shiraz, sometimes Coonawarra Cabernet or McLaren Vale Grenache. New world, old world, weird and wonderful, traditional and cutting edge – if it’s red and it passed the Tasting Panel’s approval, it’s here.
This is top end Coonawarra Cab done right. A grade vines are hand tended, the fruit bunch sorted, open fermented, basket pressed and put into superb French oak for a couple of years. Red fruits, mulberries, bramble, olives, dried herbs are all in the mix. The palate is extremely powerful, mouthfillingly textured, intense and long. An exceptional, single vineyard Coonawarra... Learn More
A medium bodied and well structured beast which ticks off all of the classic Coonawarra qualities. Plenty of fine tannins, a little leafiness, cassis, cedar, tobacco, and plenty of blue fruits. Lovely already and capable of improving for up to a decade.... Learn More
Chocolate and mint here, along with blackcurrants and plum. It is medium bodied but packed with flavors of plum and dark chocolate and finishes with plenty of silky, fine grained tannins. It’s shy but welcoming to begin with and definitely worth... Learn More
Ripe and seductive Cabernet this, bursting with blackcurrant liqueur, mulberries, cedary oak and fine tannins. The fruit has a beautifully glossy aspect to it and the tannins are perfectly ripe, almost waxy. Stunning now and will improve for 20 years if you can keep your hands off... Learn More
A beautifully complex drink this, one in a lineup of consistently outstanding Merlot. Yes, you read correctly, consistently outstanding Merlot. Straight face, honest! There’s chocolate and mint here, along with blackcurrants and plum, plenty of fine grained tannins and cedary oak – outstanding concentration of flavour. With a quick decant this is ready to go but will reward cellaring for 6-10... Learn More
Soft, textural, dry and complex. Rose petal, red fruits including strawberry and watermelon. Winemaker Paul Gordon ran 2 separate ferments here … one like an aromatic white ferment … where juice was cold settled, racked with low solids and cold fermented using an aromatic yeast. The other 25% was fermented with whole solids and natural yeast at a warmer temperature, then allowed to undergo... Learn More