Machine-harvested crushed and destemmed, fermented with cultured yeast, 5-10 days on skins, matured for 25 months in French and American oak (47% new). Although the only obvious difference between this and its Estate sibling is the 20% more new oak, there has to be some fruit and barrel selection. This is in the opulent style consistently made by Katnook for many years, the one gradual change for the better less new oak and less time in barrel.
95 points, Wine Companion (February 2018)
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.
