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A pioneer of the Australian wine industry, Jim Barry was responsible for shaping South Australia's Clare Valley as a benchmark producer of world-class shiraz and cabernet sauvignon. Today, two generations of the Barry family ensure his legacy grows and continues on, constantly innovating and producing high-quality wines. Bright currant and dark cherry fruit is flanked by fine, savoury tannin, giving the palate both intensity and directive structure. Layers of sweet fruit and savoury notes combine to give a wine of complexity and seamless balance. A persistent finish displaying distinctive Coonawarra cassis fruit and mouth-coating, chalky tannins.

Rufus was a beloved Hereford bull from the Reschke stud and was treated like one of the family. The same soils that Rufus presided now produce some of the best Cabernet Sauvignon in the country. This elegant, fruit driven wine that will age beautifully if cellared with care. Estate grown and low cropping created a Cabernet with a perfectly balanced palate of intense blackcurrant and cassis with hints of chocolate and eucalypt and a hint of cedary oak. Supported by silky tannins and balanced acidity, this wine is simply amazing value.

The Parker Coonawarra Estate Cabernet Sauvignon is made in a riper, more generous style to its peers, yet with enough restraint to display the distinct varietal and regional characteristics. Offerings of ripe blackberry and damson plums, wafts of warm earth, iodine, mint and black olives. The palate shows a lot of restraint and freshness, fuller bodied not big though with determined tannins. A solid performer not just a backup singer.

Grown in the Terra Rossa soil at Coonawarra.This wine delivers power and grace with classic varietal character and distinctive regional flavour. Aromas of blackberry and spice of to reveal subtle tastes of cedar, mint and choclate. This iconic Cabernet was matured in French Oak barriques for 18 moinths. Awarded 95 points by Wine Showcase magazine.Will cellar well for up to 10 years.

Full bodied rich and complex, the colour is dark. The aroma is lifted with varietal characters and oaky scent. A wine that can be enjoyed on its own or with food.Spice, dark chocolate, tannin, juicy fruit characters, blood plums and cassis berries. French oak new and reused 18 months.

The aroma has a lifted perfume and is full of dark cherry fruit with a touch of vanilla. The palate is bold and full, but has softness, spice and elegant tannins. An approachable Cabernet that will drink well now or cellar for up to 5 years.

HIGHBANK VINEYARDS Single Vineyard Cabernet Merlot Cabernet Franc, Coonawarra

Lifted aromas of blueberries and ripe forest fruits jumping from the glass with hints of herb and eucalypt. A fresh palate with abundant juicy blue fruits and classy acid and tannins. The rich taste slides through the mouth with a delicate balance of spice and mulberry which hold on leaving you savouring for the next glass. The Story Behind the Name... Summer ’73 and a rusty bulldozer rumbled into life, signalling the end of “The colony” and a distinct lowering of the Coonawarra skyline. For almost 90 years, families had flocked to Coonawarra to collect the bountiful fruits which grew on the famed red Terra Rossa soil. But as the favour of wine grew, the last fruit trees were felled and on a summer’s day in ’73, the last orchard was demolished. The end of an era, the last of the blockers and the last Sunday drive.

We are a small team at Patrick of Coonawarra, making award winning wine from our estate grown vineyards within the Limestone Coast of South Australia. We produce product of passion, perseverance, people & place. This wine has been handcrafted to combine bold blackberry fruits with the spice and earthiness for which Coonawarra is renowned. It is medium bodied in structure, yet has concentration and elegance with a smooth finish. WINEMAKER’S NOTE: This Cabernet is grown in our northern Coonawarra vineyard. It spent time in seasoned French oak for 20 months, before being bottled and cellared before release. VINTAGE NOTE: The season had a fantastic start, with generous Winter rainfall regenerating the aquifer and ensuring adequate subsoil moisture coming into Spring. We saw great canopy growth but a cool November delayed flowering and brought the bunch weights down to just below average. The majority of the state suffered from dry conditions, however our cool climate and on average rainfall kept the vines healthy and made for a long growing season, perfect for Cabernet.

Cabernet’s dark and brooding deeply delved impenetrable black purple.Classic cabernet again: blackberries and cassis, a distant waft of tomato foliage and of green tobacco leaf; duxelle mushrooms and a sawdusted butcher’s shop floor. A seamless olfactory journey from primary fruit aromatics to secondary and subtle oak underlay. The complete package. Ripe blackberry fruits held in assured check by a neat acid tension. The berry flavours still sweep through the palate, but as quickly as they do the innate tannins of cabernet dry every aspect of your mouth out, and that returning acidity makes everything then taste as fresh and new as the first day of Spring. Definitive cabernet sauvignon flavours and structure, but all too approachable. And that approachability makes this red wine too moreish. The tannins want foods with fat and or a pleasant oiliness. Lamb chops cooked over charcoal. A slowly roasted shoulder of lamb. Kebab and falafel. We would. Oh, and this bottle requires four like or even dis like minded people with four appetites and four correct attitudes towards luncheon.