Dark crimson red with excellent depth. Primarily, classic Cabernet Sauvignon aromas of blackberry leaf, give way to hints of darker berry fruits Subsequent notes of French oak, savoury leather and spice enhance the interest in this wine. A focussed wine displaying youthful primary fruit flavours of cassis and blackberry on the mid palate The tight tannin structure and balanced acidity drive a palate of excellent length and clarity. Influences of French oak in the form of toasted cedar notes are apparent but restrained.

96 Point Rated - Tyson Stelzer James Halliday Wine companion

"Vines planted in 1990. Matured 14 months in French oak, 68% new, 12% old hogsheads and 20% new puncheons. Quintessential Coonawarra cabernet of power and promise. Deep wells of blackcurrant, blackberry and cassis take on strong licorice reflections in 2016, generously bolstered by rich coffee bean and high-cocoa dark chocolate oak. Masterfully assembled, a veritable army of fine tannins carry the finish very straight and long."

93 Point Rated - Bob Campbell MW The Real Review

"Concentrated, almost syrupy cabernet sauvignon cassis. blackberry, Christmas cake, liquorice and pronounced toasty oak flavours. An impressively-proportioned red with a firm tannic backbone. Over-extracted? Time will tell."

Stuart Know The Real Review

"Inky core with a dark ruby rim. A nose of coffee grounds and blackberries. The palate is more oak than fruit. A massive wine with richness and depth everywhere. The tannins are blocky yet don't have enough grip to balance the syrupy rich fruits"

Jacaranda Ridge Coonawarra Cabernet Sauvignon always exhibits its Coonawarra provenance in the form of regional aromas and flavours; the intensity of the fruit produced by this location is exceptional for the region. 

A single parcel of fruit was fully destemmed, crushed and fermented in a small static fermenter for 12 days. The fermenting wine was tasted twice daily allowing winemakers to control the process and ensuring that the potential of this unique fruit was realised. Tight control on pump over frequency and duration, as well as temperature control (between 20ºC and 28ºC) was maintained throughout the fermentation. A cultured yeast was used to help ensure a clean and faultless ferment allowing the fruit to sing. At pressing, only the free running wine was selected, preventing over extracted characters or harsh seed tannins from being present. The wine was matured for 18 months in 100% new oak, 47% French and 53% Hungarian hogsheads from a variety of coopers.