Wine in Coonawarra

First produced in 1954, and widely known as 'Black Label', Wynns Coonawarra Estate Cabernet Sauvignon has established a reputation for displaying excellent varietal and regional characteristics. The wine is produced from only the top 20-25% of Cabernet fruit available from Wynns Coonawarra Estate. The rich dark palate is filled with blackberry and black olive. Classic supple, powdery tannins and balanced acidity, frame the dense core of fruit creating a beautifully balanced wine. Refined French oak supports the pristine fruit ensuring the wine finishes with poise, balance and seamless length. A wine of style and stature, and a perennial favorite in auction circles, the 'Black Label' is one of Australia's most collectable wines. It consistently delivers the potential for medium to long-term cellaring. The average vineyard age for Wynns 'Black Label' is over 35 years.

Discover Manikay Cabernet Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

A select parcel of estate grown grapes was used to produce this refined and complex wine. Traditional technique of wild yeast and malolactic fermentation in small oak barrels has resulted in this softly textured wine. Cellaring will give further toasty complexity. Drink with South Australian rock lobster served with a lemon and fresh herb aioli.

A great example of Coonawarra Shiraz showing raspberry and mulberry fruit characters and nuances of black pepper found only in wines created from old vines. Time in bottle will see even more complexity develop, with an increase in cedar and savoury characters. Ripe raspberry and cracked pepper on the nose, with chocolate and spice on the palate finishing wiht smooth velvety tannins and toasty vanilla oak

The nose consists of violets, black currant leaf, ripe wild berry and integrated spice of the Cabernet grape. Mulberry and blackberry are the dominant fruit flavors enhanced by a tight palate with silky grape tannins and elegant complex cedar oak, so typical of Penley Style. A very generous mid palate with a hints of licorice and chocolate lingers on the finish.

Prime Coonawarra vineyards, including Blocks 10 and 20. All located on classic terra rossa soils. 12–15 months in mostly new French oak hogsheads. Static fermenters with wooden header boards at Nuriootpa. Some components vinified in open fermenters with wax-lined header boards at Magill Estate. All components complete fermentation in barrel.

The terra rossa soil of Coonawarra is celebrated for outstanding Cabernet Sauvignon, and Gold Label Coonawarra Cabernet Sauvignon displays the regional character at its best. Medium bodied and softly textured, with intense aromas of blackcurrant, mulberry and chocolate interwoven with delicate cedary oak. Lingering flavours are focused by dusty fine tannins and balanced acidity. Cabernet Sauvignon matches well with chargrilled, braised or roasted red meats. Gold Label Coonawarra Cabernet Sauvignon is great with Seared Wagyu Burgers with Wild Rocket and Dijon Mustard; or Slow Roasted Shoulder of Lamb with Fresh Mint Sauce and Baby Beetroot.

Discover Criterion Coonawarra Cabernet Reserve Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Angove Cabernet Coona Warra Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.