Grown in the heart of South Australia’s Limestone Coast, this Cabernet owes much of its character to Coonawarra’s iconic terra rossa soils: rich red clay over limestone that creates ideal conditions for elegant, age-worthy reds. Carefully crafted and matured in French oak, this wine delivers intensity, length, and a seamless finish.

Pair with something hearty like roast beef, a creamy red curry or grilled portobello mushrooms with thyme and garlic. Also right at home alongside sharp cheese or a dark chocolate tart for dessert.

Serve at 16–18°C. Decant for 30–60 minutes to let the aromas open up and give the tannins a chance to soften. It’s drinking beautifully now, but has the bones to cellar too.