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.

Lifted red and black cherry notes, silky tannins and underlying oak influence balance this classic Coonawarra Merlot. Matured in new and seasoned french oak barrels enhancing the complexity of flavours. Drink now or will reward careful cellaring for up to 8 years.

Named after the visionary pioneer John Riddoch (1827-1901) who established the Coonawarra Fruit Colony in 1890. The cool maritime climate and exceptional vineyard sites produce wines of beautiful aromatic complexity, rich flavours and freshness. This classic Coonawarra Cabernet Sauvignon, aged in French and American oak barrels, is concentrated and supple with blackcurrant, dark cherry, earthy chocolate and plentiful fine-grained textures.

Leconfield Coonawarra was established in 1974 by noted oenologist by Sydney Hamilton. Through Sydney's nephew, Dr Richard Hamilton, it remains a family wine estate renowned for the distinctive regional wine it produces. Cabernet Franc (along with Sauvignon Blanc) is an ancestor of Cabernet Sauvignon. Traditionally, it is renowned for producing subtle, elegant styles. Our Cabernet Franc, from one hectare planted in 1892, produces a fragrant wine during fermentation, reminiscent of rose blossoms. A richness of flavour with a silky texture and medium body. The rounded tannins provide a lovely persistence. Exquisite with almost any meal.

It has a classic lift of essential Cabernet fruit aromas, a perfume of dark mulberries with a lift of white mulberries, tayberries and bramble-berries that have been baked with a fresh pie crust. A great heady aroma with rich red ripe fruits but also some hints of crushed violets and whiffs of mushrooms, olives, dried herbs and suggestions of briar and undergrowth wisping in and out. There is also a shot of old school glossy tri-coloured boiled sweets character to this most complex Coonawarra Cabernet. Two years in oak has allowed a meshing of some spice and cedar oak maturation to complex.

The aroma is complex and intense, showing lifted green capsicum, perfume, chocolate, savoury meats and menthol. It has a lovely, balanced palate with fine grippy tannin, fleshy fruit texture and lots of up front flavour. As this wine spends time in the bottle, more complex fruit and developed character will reveal itself from behind the robust structure.

Rich varietal aromas of raspberry, liquorice and plum are combined with spicy fruit flavours in this beautiful Katnook Estate wine. The subtle vanillin oak and the distinctive underlying pepper that could only come from a Coonawarra Shiraz.