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The Cabernet Sauvignon vineyards from V&A Lane have been important contributors to Wynns’ top wines for many years. However this area is also gaining a reputation for a great Shiraz and a marriage of the two varieties is a part of Wynns history, going back to its earliest blends.
"Gorgeous aromas of violets and other flowers, red berries rather than black, the palate fine-boned and elegant. This is typical of the understated style of the V & A Lane wines. (74% cabernet; 26% shiraz, picked and fermented together, the cabernet crop restricted to encourage it to ripen concurrently with the shiraz)"
"A superlative example of this archetypal Australian blend, with the blue-fruited pulp and violet aromatics of the shiraz, melding effortlessly with a blackcurrant-herbal astringency of the cabernet. Olive, sage and bracken, too. The structural carapace is fascinating: a pepper twine of acidity and firmer, more stolid tannins. As juicy and exuberant as it is stiff-upper lipped. Long and compelling."
Mulberry fruit with gentle nutty and black spice overtones.
Co-fermentation of the two varieties creates a rich and textured style, with unique tannin structure. Targeting a long skin soak takes the naturally rich fruit into savoury and complex territory. Dark brambly fruits are layered with smoky black tea fragrances and black spices. Velvety tannin creates depth and is defined by crisp acidity and beautiful line, leaving the palate full and long with a smoky gravelly finish.
Download Tasting Notes (PDF
Coonawarra, on South Australia’s Limestone Coast, is a flat, isolated region almost mid-point between Adelaide and Melbourne. The area enjoys a cool maritime climate - similar to that of Bordeaux - and is renowned for its unique terra rossa soil. Rich, rust coloured soils… crimson sunburnt faces… magenta sunsets: this is red wine country! While Coonawarra is famous for its rich, minty Cabernet, the area also produces Shiraz and Merlot and surprisingly good Chardonnay and Riesling.
A very warm and dry spring led to early flowering, veraison and harvest. The warm November temperatures were ideal for good berry set necessitating extensive green harvest (thinning) for quality. The grape ripening months of February and March were influenced by a cold “upwelling” off the coast but overall, a warmer- than-average Coonawarra vintage. We describe our 2016 wines as being at the “fuller” end of our long-term Wynns Coonawarra flavour and style spectrum.
In 1998 Sarah was appointed winemaker at the renowned Wynns Coonawarra Estate winery. Here she feels privileged to continue the tradition of excellence and innovation, working with fruit from some of Australia’s top vineyards on the internationally famed terra rossa soil.
A love of well cellared, mature wines has been cultivated through her custodianship of the precious Wynns Museum Release wines. An intense knowledge of the terroir of Coonawarra vineyards, and great skill with coaxing the best from old vine Cabernets are among her constant rewards.
Questioning and challenging are important to ensuring a healthy future for Wynns and to this end Sarah has contributed to many important trials including development of a rigorous oak selection programme, and other technical trials for the winery.
A graduate of the prestigious Len Evans Wine Tutorial, her recent judging experience spans a decade at both regional and national shows.