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From premium Cabernet Sauvignon grown in the renowned Coonawarra region only the best fruit is used to produce an elegant dry red wine exhibiting intense varietal berry fruit characters and fine oak tannins.

The Zema family has a proud history of producing great Coonawarra wines with plenty of regional character. This rich inky offering is redolent of ripe berries with a long satisfying finish.

One of the established names of Coonawarra, Redman Cabernet Sauvignon is produced from hand pruned low yielding mature vines. Ripe blackcurrant fruit and vanillin oak make this fine drinking now.

Hollick Cabernet with all it's bouqet and flavours is classic Coonawarra. Subtle dark chocolate and cloves are framed by ripe berry aromas, the palate delivers rich varietal flavours of blackcurrant enhanced by cedary oak. Continues to be a go-to Cabernet from the famed region.

The Vitulus 20 displays a dark ruby colour, with aromas of fresh red fruits such as juicy plum and cranberry, followed by subtle touches of forest floor. The palate presents fresh red cherry and juicy plum, complemented by hints of black pepper spice. Fine-grained tannins and subtle toasted oak create a layered wine with length and persistence.

Classic Cabernet nose showing an abundance of dark berry fruits. Full bodied palate with blackberry and rich dark chocolate flavours supported by fine tannins and integrated fine oak from the centre of France. Showing the richness of the warmer Coonawarra Vintage.

This Shiraz delivers bold dark-fruits along with rich red-berry concentrates. Touches of subtle oak and pepper complete the palate, supported by a fine tannin structure.

ThisShiraz is carefully crafted from fruit grown on our Riddoch Run Estate Vineyard. This fresh winedisplays dark forest fruits, cassis, pepper and spices, framed in bright aromatic oak.Fresh blueberries, rhubarb and dark chocolate are on show, along with a good depth of flavour, ripe and supple tannins provide a long finish.

Sinuous and graceful, with blackberry, blood plum and coffee spice. Hand plunged in open fermenters, pressed to tank then matured in new and seasoned French oak for 12 months.