When we have this producer at the tasting bench, you can be sure there's a few of us salivating over the wines. This cabernet is always an absolute standout, and we all nod in agreement that this has to be one of the best value cabernets we've ever sold. Ever. An extroverted red which refuses to back down, this wine is fragrant with dark forest fruits seducing the nose, while traces of mint and cedar oak add a twist of regional character. A torrent of ripe plum, dark berry and blackcurrant make their presence known on the palate -  clearly dominating but steering clear of overwhelming the tastebuds. The finish is superb with great length and a dry finale. An outstanding example of how to balance power with restraint, and succeed - this magnificent cab shows others how it’s done.

We love to drag something out of the cellar, dust it off, and have it absolutely blow us away. There's no real mystery to it: great winemaking creates wines that last. This is opulent, luscious, deep, brooding, and still exuding freshness and lift. Its velvety on the palate with an intense dark fruit medley of plums, cherries, and blackberries. That fruit profile persists through a lingering finish, balanced by subtle oak and spritely acidity. Nearly ten years has done this wine wonders - mature and balanced but still packing a punch.

When it comes to cabernet, we’re happy to drop some buzzwords - Coonawarra, old vine, terra rossa, French oak. Coonawarra is arguably Australia’s greatest cabernet region. Old vines make for concentrated flavours from lower yields. Terra rossa refers to the red soil of Coonawarra that gives its wines their distinct dusty, earthy characteristic. French oak provides that perfect cedary backbone that holds together the fruit profile of cab sav so well. So expect blackcurrant, plum, spice and chocolate on the palate carried forth into an elegant finish with fine lingering tannins. We might have gone a bit heavy on the buzzwords here, but they exist for a reason.