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Appellation - Coonawarra

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A Wine

Penley Estate Cabernet Sauvignon -2004 (WE-77441)

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A big, powerful wine, but one that also manages to convey a sense of elegance, Penley’s 2004 Reserve Cabernet is plummy-ripe, with chocolaty overtones and lashings of smoky oak. Yet the tanins are supple, imparting a creamy texture to this large-scaled wine. A crisp, slightly herbal note on the finish helps lighten the overall impression. Drink now–2020. 1 Note

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Penley Estate Bordeaux-style Red Blend -2004 (WE-78344)

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A top blend, Penley’s 2004 Chertsey combines 60% Cab Sauvignon, 28% Merlot and 12% Cab Franc to make a wine that’s Bordeaux in conception but strongly Australian in actuality. The Merlot adds a rich mocha component, while the predominant notes are of cassis, mint and chocolate, framed by plenty of French oak. It’s a bit warm on the finish, but balanced by crisp acidity—a satisfying steakhouse red to drink now–2015. 1 Note

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Parker Cabernet Sauvignon-Merlot -2004 (WE-67074)

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The 2004 is 89% Cabernet Sauvignon, 11% Merlot and 100% new French oak. There’s plenty of fruit to back up the lavish oak treatment, but this wine needs 3–5 years to integrate its cassis fruit with the overlay of vanilla, chocolate and toasted coconut. It seems a bit coarsely textured at first, then smoothes out nicely with air, gaining length on the finish. Drink 2008–2015. 1 Note

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Parker Cabernet Sauvignon-Merlot -2001 (WE-59279)

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Wide, smooth and dark on the palate, this blend offers a burst of flavorful, dark fruit at palate entry. The juicy fruit is well oaked, but not toasty; brambly aromas start it all off. A very pretty wine. 1 Note

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Grant Burge Cabernet Sauvignon -1999 (WE-32288)

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Nose has fern, mint, black cherry and earth aromas. Juicy black plum is on center stage, with the taut, red Coonawarra fruit in the background. Just the right size—bold, but not overpowering. An excellent Cab, though in short supply in the U.S. 1 Note

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Parker Cabernet Sauvignon-Merlot -2000 (WE-33462)

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Aromas are nutty, but also have some stewiness. In the mouth, the wine's tannins are soft enough, perhaps uncharacteristically so, but its taut berry and plum skin flavors still give it an unapproachable pucker. It's a wine that can typically go some years in the cellar, which may help the flavors unfold some in this case. 1 Note

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Wynns Coonawarra Estate Shiraz -2005 (WE-110922)

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The wine is a bit peppery upfront, its bold blueberry and blackberry fruit marked by anise shadings. Medium to full in body, the texture is rich and velvety, with some dusty tannins on the finish that suggest ageability. Although it is approachable now, this long-distance runner will probably be at its best from 2015-2025. 1 Note

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Parker Bordeaux-style Red Blend -2005 (WE-93418)

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Parker’s First Growth has developed into something of a Coonawarra classic, and this vintage is as strong as ever. Densely packed with cedar, cassis and vanilla, this is a youthful pup that packs considerable tannic clout on the finish. Drink 2013–2020. 1 Note

$75.00
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Balnaves of Coonawarra Cabernet Sauvignon -1998 (WE-28038)

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On the nose, has cherry, eucalyptus and chocolate aromas. Fruit on the palate is plummy, though stewy, and is accented by a little herb. Finishes with oak and nut. Enjoyable, if a little disjointed. 1 Note

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Pepper Tree Cabernet Sauvignon -2000 (WE-55204)

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A steak lover’s Cab made in an old-school style, sturdy but not brash. Has its share of oak, to be sure, but it’s the “dry tannins and black pepper flavors” kind, not the toast-and-nut route. Red plum and cherry fruit are at its firm core. Enjoyable and traditional. Imported by Pan Pacific Wines. 1 Note

$100.00
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