Community Tasting Notes 6

• AndyDobson93 Likes this wine: 89 points

  March 31, 2020 - Plenty of blackcurrant and spice on the palate with fine acidity. Oak interplay with fruit very pleasant at this stage but more integration will occur. Will be leaving bottle 2 for a while longer

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• Vintage49 wrote: 85 points

  January 18, 2017 - Quite disappointing in that it lacked any strong fruit nose and in the taste was more bland dried fruits. Although young, I had expected some deeper tannin or real fruit but perhaps this is why cabernet is now focused in Margaret River and other cooler climates rather than South Australia

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• Teebs Likes this wine: 90 points

  October 29, 2016 - Took a while to settle in the glass but opened up wonderfully with chewy tannins and big fruit.

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• willinsyd Likes this wine: 91 points

  February 17, 2016 - Crimson red, earthy leather, some spice, fruit driven with grippy tannins at first pour but settled in the glass and gained balance with equal amounts of fruit and acidity.

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• forceberry wrote: 83 points

  October 7, 2015 - Fermented in open-top oak vats. Aged for 21 months in barriques (partly new, partly once used). 14,5% alcohol, 0,3 g/l residual sugar, 7,4 g/l acidity.
  
  Dark, dense and almost fully opaque blackish-red color. Very powerful and heavily oak-driven nose with aromas of toffee, dark chocolate, some fresh blackcurrant tones, a little bit of herbal minty character and a hint of sweet, concentrated dark fruits. Contrasting the rather sweet and extracted nose, the wine is surprisingly fresh, bright and delicate on the palate with medium body and high acidity. The flavors are dominated by powerful, heavy-handed oak character lending the wine bold flavors of toffee, mocha, some caramel and a little bit of bittersweet dark chocolate along with flavors of fresh blackcurrants, some distinctive honey-like nuances, a little bit of leafy vegetal character and a hint of sweet dark berries. The structure relies mostly on the acidity as the rather modest tannic structure contributes mainly some texture to the wine. The finish is lively, bright and quite acid-driven with powerful, woody flavors of toasted oak, some dark chocolate tones, a little bit of fresh blackcurrants and a hint of minty greenness. The high alcohol remains well-hidden.
  
  This is a Coonawarra Cab that shows wonderful brightness and playful character with its surprisingly delicate body and bright acidity. However, the heavy-handed oaking here feels quite excessive, as the wine really doesn't show enough intensity to stand up to such oak character, making the wine feel very monotonous and ponderous. Furthermore, although the high acidity makes the wine feel wonderfully fresh and bright, it also feels a bit too high, at times sticking out almost artificially amidst the sweet oak. Perhaps some aging might make the wine get its game together and integrate the oak somewhat better, but I wouldn't hold my breath. There's a lot of nice things here, but overall the wine feels a bit too much "made" for my taste. A lighter example of a "winemaker's wine".

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Pro Reviews 2

Wine Definition

• Vintage 2013
• Type Red
• Producer Parker Coonawarra Estate
• Varietal Cabernet Sauvignon
• Designation Terra Rossa
• Vineyard n/a
• Country Australia
• Region South Australia
• SubRegion Limestone Coast
• Appellation Coonawarra

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 150 (59%)
• Consumed 105 (41%)

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