Dalwhinnie are a boutique and cult winery in the western Victorian region of the Pyrenees. Known for full-boided reds with wonderful aromatic eucalypt lift, this Cabernet Sauvignon is a brilliant example of the Dalwhinnie style.

The best fruit from only the best vintages makes the grade for this iconic wine. Bold, complex notes of dark chocolate and concentrated fruit lead to a wonderfully rich, structured palate with impeccable length. A wine that showcases the true essence of aged Coonawarra Cabernet and will reward any wine lover or true connoisseur.

Wynns John Riddoch Cabernet Sauvignon is the icon Coonawarra Cabernet Sauvignon. Named after Coonawarra pioneer, pastoralist and parliamentarian, John Riddoch, this Cabernet Sauvignon is sourced from the very best of Wynns vast planting in Coonawarra and it only made in the years that best express Wynns strive for excellence. Arguably richer and more complex from comparable styles in the region, John Riddoch Cabernet is highly sought after and extremely limited.

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.

Born and bred in Margaret River, Evans & Tate Redbrook Cabernet Sauvignon is a wonderful, classic expression of the regions famed Cabernets. Textural and expertly structured, it is aged in minimum new French oak to lend a lightly spiced character. Perfumed with notes of tobacco and mint, the wine tastes of olive, plum and blackberry on the palate. As with the best of Margaret River Cabernets, this will age gracefully for decades.

This is the flagship Cabernet of the Jim Barry stable. Ripe black fruits combined with a beautifully distinct earth, leather aromas with hints of dried fruits and sweet mulch.

One of the true icons of the Coonawarra is available here. Concerntrated fruit of blackcurrant with beautifully balanced lashing of cigar box and cedar. One definitely for the cellar or for that great quality steak.

Grape variety - 100% Cabernet Sauvignon. Oak maturation - 15 months, 60% new and 40% 2 year old French oak barriques. Colour - Deep red with red-purple hue. Aroma - A ripe, concentrated and complex wine that’s loaded with cedar oak, cassis, bay leaf, damp earth, dried lavender and gravel dust. Palate - Rich and long with very fine tannin. There are classic Cabernet characters of cassis, bay leaf, mulberry, cocoa and lavender with cedar oak in support. A ripe, brooding wine that will benefit from decanting. Food matches - This wine suits the classics. Try with matured hard cheeses, rosemary infused lamb or rare beef fillet steak. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2032. Viticulture - Fruit sourced to make the Yelverton is grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in these premium blocks allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2020 vintage was a near perfect growing season with mild day temperatures, cold nights and no heat spikes. Winemaking - Our Forester Yelverton Cabernet Sauvignon parcels are gently crushed to small open fermenters and receive a slight “drain-off’ of free run juice to increase the skin to juice ratio. This helps intensify the flavour, aroma and body of the wine without altering the underlying unique vineyard qualities present. A slow temperature controlled ferment is employed with daily draining away of fermenting juice under gravity and pumping back over the skins to assist in the extraction. Heading down boards keep the ‘cap’ of skins submerged beneath the cool fermenting wine to avoid excessive heat which we believe leads to a more refined wine. The ideal skin contact time in fermenter varies from one vintage to the next with the 2020 Cabernet spending an average 25 days in contact with skins before pressing out. The best parcels are aged in fine grained French oak barriques for 15 months with careful blending of the Yelverton taking place approximately three months prior to bottling. Storage and Bottling - The 2020 Yelverton was bottled in November of 2021 to premium claret glass with a stelvin closure. Stored in our temperature controlled cellar prior to release this wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2032. Decanting recommended.

This is WORLD CLASS Cabernet and sits among the very best! Vasse Felix's signature bay leaf in a profoundly high quality bath of tightly packed blackberry & black currants. Fantastic length and cellaring potential!