On a narrow strip of red terra rossa over limestone in the far south of South Australia, Cabernet Sauvignon finds one of the New World's most precise homes. The cool maritime climate lets it ripen slowly and evenly, and the iron-rich soil gives a wine of remarkable consistency — deep, cassis-scented and firmly structured.
Coonawarra Cabernet carries an unmistakable regional signature, often a cooling note of mint or eucalyptus over its dark fruit, and ages with grace. So distinctive is the red earth that growers have fought in court over exactly where its magic line runs. It remains Australia's benchmark for cool-climate Cabernet.