Tight, fine and focussed. At this stage pre-release, much still to be resolved in bottle, yet fruits are immediately and brazenly revealed – red mulberry, red plums, persimmon. Endowed with a statuesque framework and definition yet leaving flavours alone… a touch of vanillin bean and Coonawarra red brick dust and chalkiness, and dare we say – limestone! Racy acidity needs to settle (as it will), yet the tannins are already relaxed – fine and silky … elongating ever so intriguingly on the back palate. Patience required, as is more often than not the want of Coonawarra cabernet sauvignon!

VINTAGE CONDITIONS

Coonawarra enjoyed winter rainfall 22% above the long-term average which set the vines up with good soil moisture profiles for the growing season. Spring temperatures were average to slightly above average, although September was the coolest month recording two sub 0° C events that saw our frost fans spinning into action. Spring and summer were very dry with only 76% of the long-term average rainfall recorded. Flowering to fruit set was long, taking 20 days for cabernet sauvignon. Coonawarra experienced 20 days of temperature greater than 35°C during the months of December to March. There was no significant crop loss due to heat and vine canopies remained in excellent condition through to the end of harvest. The proximity of the Great Southern Ocean mitigated the warm weather, with cooler nights providing respite and allowing for good flavour development. Cool and dry conditions in April were ideal to complete ripening with an orderly harvest delivering slightly below average yields of excellent quality grapes.