Not sure whether it’s a sign of my age or a sign of the times, but I don’t seem to drink that much Australian red anymore. To be fair, I do enjoy the cooler climate whites as well as many of the more new wave wines from people like Tom Shobbrook, Si in Western Australia, Luke Lambert and Timo Mayer in the Yarra Valley. 

But for Sunday lunch today, I ventured to the cigar shaped Coonawarra with its red terra rossa soils over white limestone. The Redman Cabernet Sauvignon is one of the real classics. Established in 1908, the Redman winery was a pioneer of the region, being an independent, family owned winery producing estate-grown red wines made by a 4th generation winemaker.

Tasting Note: This Redman Cabernet Sauvignon 2013, at a modest 13.5 Abv, was made from low yielding vines grown on the classic terra rossa soils. On opening, the nose was saline, broody and closed with black berries, cassies, bramble spice and earthy red currants. Given air, the wine blossoms, while always remaining taught, fresh, cool and nervy with tart Victoria plums, crunchy black berry and earthy forest fruits. Also no shortage of classic cedar and violet perfume on the nose, and spicy cigar box and cassis leaf on the palate, with dry limestone tannins. Finish is cool, crisp, crunchy and taught with great varietal intensity and length, which suggests this wine can surely be cellared for 10-15 years. A fine effort from the Aussies. (Wine Safari Score: 93/100 Greg Sherwood MW)