Former winemaker Sandrine Gimon says that vintage 2014 in Coonawarra was “described by most as one of the longest on record, starting mid-February and finishing for us in the first week of May. We pushed the grapes as long as we could and the reds, especially Cabernet, benefited significantly from this cool slow ripening period.” I feel cabernet does best when it can sit in a medium to full expression, with oak dominance. Certainly the modern take on Coonawarra is firmly in this camp.
Rymill Coonawarra, Cabernet Sauvignon, Coonawarra, 2014
A cool, brambly nose with burnt toffee, blackberry, cherry and a fresh minty tone. Fruit-full without being a fruit-bomb, but feels like a wine of three parts: Concentrated essence of black Coonawarra fruit with lovely regional hallmarks, however the burnt, sour toffee tone a slight distraction from the quality, powdery tannin of the finish. Just needs a little time to come together.