'Black Label' Cabernet Sauvignon, which was first vintaged in 1954, has evolved markedly over the decades. It is arguably Australia's most recognised Cabernet Sauvignon and has more than any other, helped define Coonawarra. The wine is matured in new and seasoned French oak for 12 to 18 months.
A classic Coonawarra Cabernet with pristine dark berry/ cassis aromas, fine-grained tannins and underlying savoury nuances, it develops into a rich, chocolaty wine with age. In a super vintage, this wine can look astonishingly like a 2nd or 3rd growth Bordeaux with its pure cassis aromas and cedary complexity.
‘The 2012 is classic Coonawarra Cabernet… an excellent release, classic, fine-boned, taut and drawn, built around a fine scaffold of rigid, fine and textural tannins. There’s a core of coiled blackcurrant fruit of focused definition; elegantly medium-bodied and effortless, with fine, mineral tannins drawn from the limestone of Coonawarra.’ 95 points, Tyson Stelzer, tysonstelzer.com
'…shows a significant change in winemaking direction, with the alcohol of 13.5%. While the Woodley Treasure Chest wines were basically Shiraz, none wholly Cabernet Sauvignon, this wine has a structure those wines had in their early maturity. What is most interesting here is the early development on the palate of savoury flavours and firm tannins, yet allowing the fruit to maintain its line through to the all-important finish, where balance is not in question.' 96 points, James Halliday.
‘The 2012 is classic Coonawarra Cabernet… an excellent release, classic, fine-boned, taut and drawn, built around a fine scaffold of rigid, fine and textural tannins. There’s a core of coiled blackcurrant fruit of focused definition; elegantly medium-bodied and effortless, with fine, mineral tannins drawn from the limestone of Coonawarra.’ 95 points, Tyson Stelzer, tysonstelzer.com
Deep, youthful red/purple colour. The bouquet is rich and deep, with tremendous intensity and brightness, structure and persistence. A thoroughly impressive young wine. Violets. The tannins are ample and firm and in perfect balance with the wine. This will be very long-lived indeed. Great stuff.
98 points, The Real Review (July 2017)
Redcurrant and blackcurrant, almost raspberry accented, whiff of aniseed perfume, light mocha oak and a little tobacco. Medium bodied only – lithe and light – firm pull of open weave fine grained tannin and a crunchy fresh finish. Thickens up as it takes the air but at no stage does it become heavy. All just so. Great release, and as they say in the classics, has years up it.
94+ points, The Wine Front (May 2014)
Aromas of rose petals and blackcurrants with hints of lavender follow through to a medium to full body, integrated tannins and a chewy finish. Serious and focused.
93 points, jamessuckling.com (November 2017)
Made from the top 20-25% of Cabernet fruit from Wynns’ sizeable Coonawarra estate, this 57th vintage brims with sophistication and pedigree. Nowadays medium-bodied and matured in French oak barriques, hogsheads and vats, this Coonawarra stalwart ticks all the Coonawarra boxes with its long, very persistent palate of juicy, perfumed cassis, savoury black olive and cedar oak. Polished to perfection; stunning value.
94 points, Sarah Ahmed, Decanter
Bright ruby. Sweet and round. Easy and fluid. Really fresh and gorgeous. VGV
17 points, jancisrobinson.com (May 2016)
Very elegant Cabernet from a Coonawarra vintage that scored a perfect '10'. Classic sweet, blackcurrant, cassis, liquorice and spicy oak flavours. Sweet fruit is supported by fine, dusty tannins to give a pleasantly drying finish. Terrific value at this price.
93 points, The Real Review (September 2015)
Masses of cassis with hints of cedar, mint? And a touch of bitter chocolate and spice (anise?). Elegant, complex wine.
95 points, The Real Review (July 2014)
Coonawarra
The first vines were planted in Coonawarra by John Riddoch in 1890, however it was not until the renewed interest in table wine production in the 1950's that Coonawarra was brought into the limelight. Located almost 380 km southeast of Adelaide, Coonawarra is today one of the most famous red wine regions in Australia. Its weathered limestone terra rossa soils, avaibility of water and relatively cool maritime climate make it a unique viticultural region. Extremely flat and unprotected, Coonawarra is exposed both to the swinging influences of the cool Great Southern Ocean and hot, dry northerly winds. Spring frosts also pose a major threat with the potential to wipe out entire crops. Mechanical harvesting is widely employed in the region although smaller producers prefer to tend their vines by hand. Coonawarra is best known for classically-styled Cabernet Sauvignon, although in good years, Shiraz from the region is also very compelling.
