The 95 Block sub-section of our estate 'Abbey' vineyard is located west of the cellars and planted with Reynell clone Cabernet Sauvignon. These vines are original cuttings from Bordeaux, brought to Coonawarra before they were lost to France due to Phylloxera in the late 1800's. The 95 Block also contains four rows of Petit Verdot, which was co-fermented with the Cabernet Sauvignon following the exceptional 2016 vintage. 

2016 95 BLOCK REVIEWS

96 POINTS - JAMES HALLIDAY

A 75/25% blend of cabernet sauvignon and petit verdot, fermented for 14 days, plus maceration for a further 30 days, before spending 17 months in French barriques and hogsheads (68% new). A classy, full-bodied Bordeaux blend, petit verdot filling in any holes in the profile of the cabernet, resulting in a wine that won't take a backward step in the lifetime of most who buy it.

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94 POINTS - CAMPBELL MATTINSON

Single block release. 74.4% Cabernet Sauvignon, 25.6% Petit Verdot. Twenty-year-old vines. 90% new (French) oak for 17 months. Yes. Beautiful fruit. Dark and rich but not overdone. Cassis, leaf matter, coffeed oak, berries strapped to tannin. It’s pretty on the nose but the palate has a good, solid feel to it. Fine future ahead.

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94 POINTS - STEVE LESZCZYNSKI 

A blend of Cabernet and Petit Verdot (74.4/25.6), 90% saw new French oak for 17 months. Sleek and plush, gorgeous fruit swims about with ease. Soft spices wrap themselves around black currant and cassis with deft dried herbs ticking away. The fruit lurches onto the mid-palate and just sticks. Oak can be seen but is not bashing you over the head. A lick of fruit sweetness is evident but there is a just a moreish and delicious factor to it. A keeper and then some, happiness awaits.

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2015 95 BLOCK REVIEWS

93 POINTS - CAMPBELL MATTINSON

Single block release. 80.5% Cabernet, 19.5% Petit Verdot. Twenty-year-old vines. 90% new French oak. Substance. Volume of fruit, volume of oak, volume of tannin. Put this in the cellar and leave it alone awhile; it will perform. Blackcurrant, violets, gunmetal & gum leaf. Oak is slightly resiny but only just, the fruit is swallowing it at pace. Will be excellent in time.

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92 POINTS - JEREMY OLIVER

Medium to full-bodied, long and drying, with deep black and blue fruits, scents of violets and cedar.

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94 POINTS - HUON HOOKE

Deep, dark colour with a tinge of black, and this goes hand in hand with an overripe fruit aroma, with some creosote and dense oaky notes. Violets emerged with airing. There is good cabernet character, despite the massive degree of ripeness and extract. A very big, dense, concentrated cabernet with lashings of tannin and generous use of oak. A whopper. It needs years before I would start to drink it.

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94 POINTS - ROB GEDDES

Classic cassis and cedar on the nose, with a touch of peppermint and underpinned by a rich seam of dark, black fruits, black coffee and dark chocolate. The palate is well integrated, harmonious and balanced. Blackcurrant and espresso flavour is wrapped up by fine tannins and carried all the way to the finish. Lovely line and length. Coonawarra at its best.

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DAN TRAUCKI - WINE ASSIST

Elegant Cabernet aromas with plenty of vanillin oak, deep richly flavoured, with superb balance and great texture. It finishes tightly making it a great food wine now and it will develop over time into an OUTSTANDING WINE.

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94 POINTS - TONI PATERSON MW

Intensely concentrated with focused dark fruits. Blackberry, blueberry and dark cherry nuances with nuances of licorice. The acidity is bright and balanced, and the structural tannins frame the fruit. Needs time.

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