Powerful and complex, this Bordeaux-style red wine from the unique Coonawarra soil aged beautifully and truly showcases what can happen on terra rossa soil that sits above limestone. The high iron content in the soil transmits an almost sanguine & meaty aroma in the wine, while the limestone contributes a taut, bright, liveliness. This was the oldest Coonawarra red that I've gotten to try (so far!). With a little age, the meaty aromas intensify and present in a more refined way than in younger versions, such as the bold and complex Wynns 2010 black label.
I have a thing for terra rossa soil, and the wines from Coonawarra are so exciting and unique. Their distinctiveness and flavor profiles make them dream pairings with gamey meats, and they age so beautifully [read about the Wynns 'Riddoch' '98 here].
It's fascinating that just 40-50 years ago, most wines coming from this region were fortified Port-style reds. Now Coonawarra specializes in predominantly dry reds (usually Bordeaux varieties). These wines are difficult to find in the states, but well worth searching out.
I’m Erin, and this is my wine blog. Here, you'll find information about wines from around the world, and Virginia.