Red Earth Coonawarra Cabernet Sauvignon 2018
Sam Kim 5 stars- 95 points
It is gloriously expressed on the nose showing crème de cassis, spiced cherry, floral, vanilla and cigar box characters. The palate is equally gratifying with outstanding weight and richness, superbly framed by fine, chalky tannins. Flavoursome, persistent and highly enjoyable. At its best: 2020 to 2033.
Vines were first planted here around 1890 in the famous 'terra rossa' (Italian for Red Earth) soil, a reddish-brown topsoil over a thick layer of soft limestone, covering a narrow strip 12km long and 1km wide. The reddish color of the soil is caused by iron-oxide (rust) formations in the clay. Vineyards on this soil benefit from good drainage and nutrient-holding capacity. Proximity to the Southern Ocean creates a cooling of the vines critical to richness and complexity as it extends the ripening period, resulting in a wide range of flavor development.
DNA profiling carried out in California in 1997 confirmed that Cabernet Sauvignon is the product of a natural genetic crossing between key Bordeaux grape varieties Cabernet Franc and Sauvignon Blanc.
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