A single vineyard Coonawarra treat with FIVE Golds including a rare Great Gold, a Double, and multiple scores of 94-97 pts. "This is a compelling rendition, showing crème de cassis, Black Doris plum, violet and cigar box aromas on the nose, leading to a sumptuous palate that's both powerful and sophisticated. Multi-layered, immensely complex and properly structured with a great line and length" (Sam Kim, Wine Orbit). Stuart Knox in The Real Review remarks how its "big and rich lift of cassis, cola, and dark chocolate jumps from the glass. A big and dense wine, lashings of black fruit, layered with vanilla and cola spices".

Fruit for the Flagship 171 is sourced from the number one block of Cabernet Sauvignon, which was planted in 1971 on the famous Terra Rossa soils adjacent to Coonawarra Township. Lovely to drink now but with careful cellaring this wine will continue to improve over the next 20 years. A truly iconic Coonawarra cabernet. The 2015 vintage was released from the Dan's cellaring programme in 2023 after spending 7 years at rest.

Each vintage Wynns select a premium parcel from a single vineyard to bottle separately. This year the selection is from the Glengyle vineyard, creating a true wine of stature. The flavours a beautifully fresh, echoing crunchy red berries and intriguing gentle florals. This wine is finely polished and focused in structure, with great persistence and intensity giving the impression of a wine that is layered, flowing and building all at once. A true wine of stature and iconic status.

Rated 96 points by James Halliday, Brands Laira 171 Cabernet Sauvignon is cassis driven and complex. It is full-bodied with well integrated tannins on the palate. This is a remarkably young Cabernet, which will age gracefully with suitable cellaring condition.

Jacaranda Ridge Coonawarra Cabernet Sauvignon, always exhibiting its Coonawarra provenance in the form of regional aromas and flavours, the intensity of the fruit produced by this location is exceptional for the region. Showcasing traditional regional characters of fine tannin and blackberry leaf, but also a darker, brooding quality unique to the vineyard from which the grapes were sourced. The balance and poise of this wine, along with the ample cassis and dark berry fruit flavour, will see this age well for decades to come.

The limited release philosophyHemera Estates Limited Release collection enables us to showcase the most unique wines of the vintage, whether it be fruit from a specific block within our vineyard, or a distinctive parcel or variety that has proven itself to be outstanding. This collection enables us to bring to you in their purest form the wines that have most excited us in the winery.Vintage conditions2017 vintage was set by a near-perfect growing season with a long-awaited wet winter and rainfall well above the long-term average. One of the wettest spring seasons on record minimised the risk of frost damage. Cooler than average spring and summer temperatures ensured a long, slow growing season and allowed intense flavour development and retention of natural grape acidity. Harvest was two weeks later than normal as a result of late January and early February rainfall.Vineyard selectionThe Cabernet Sauvignon was sourced from the world-famous Katnook Estate vineyard in the Coonawarra wine region.Winemaking Once the grapes have been identified to be of optimum maturation and flavour ripeness, the parcels are brought into the winery where they are destemmed and crushed into the open-topped fermenters. Manual pump-overs are conducted twice daily to provide extraction of colour, flavour and tannin. Towards the end of fermentation, the wine is drained and then pressed to a combination of 77% new French oak barrels for 17 months of maturation. Careful barrel selection takes place before the wine is blended. The wine is neither fined, nor filtered.Tasting EvaluationColour: Deep, dark purple verging on black core with a crimson rim.Aroma: Intense aromas of black olive, black currant, dark plum, graphite, dark chocolate awakens the senses. Wafts of sizzling bacon fat, hints of subtle bay leaf and cedar oak spice are released as the wine warms up in the glass.Palate: Red currant, rhubarb and dark plum flavours dominate. Fleshy mid-palate considering the 100% Cabernet fruit. Zingy acidity as you would expect from a wine over 13% alcohol. Dusty, verging on chalky tannins. None of the typical Coonawarra capsicum/bell pepper or Eucalyptus that might be expected from the 2017 vintage. Technical notesVarietal composition : 100% Cabernet SauvignonRegion (GI) : Coonwarra Winemaker : Jason BarretteAlcohol : 13.2% alc/volpH : 3.47TA : 6.2g/LResidual Sugar : 0.17g/LBottled : 19 October 2018

From only the best vintages, certain parcels of fruit with exceptional character are released separately under this label. Fruit for this wine comes entirely from our ‘Abbey’ estate vineyard at the Parker Cellar Door, specifically the ‘95 Block’. The 95 Block sub-section of our vineyard is located west of the cellars and is planted with Reynell selection Cabernet Sauvignon. Harvested on the 17th of April, the fruit was then fermented in a 9T closed static fermenter for 10 days before undergoi

St Hugo is a story of legacy and reinvention, their team honour the traditions of winemaking legend Hugo Gramp. Grandson of pioneering vigneron Johann Gramp and founder of Gramp & Sons winery in 1847. Bringing his historical vision of not only the brand but the Barossa into the modern world. St Hugo pays tribute to its namesake Hugo, and each vintage they make is in celebration of his love of the land he grew up on, from their first vintage in 1980. The St Hugo wines showcase deep respect for the grapes grown on their sites by turning them into wines with structure, power and elegance. The wines are crafted to be part of your celebrations with loved ones all over the world – from their vineyards to your table. In 1989, vines were planted and grown on the famed ‘terra rossa’ soil of the region, which in this north-west corner is slightly more fertile, resulting in wines of great power and opulence.

Only the best parcels from any given year are used to produce Hollick's Ravenswood Cabernet. Partial fermentation and maturation for 18 months in new French barriques leads to intense cassis, tobacco leaf flavours with slight minty notes. Made to age, the tannins can be pronounced early, yet set the scene for a classic Coonawarra Cabernet Sauvignon.