Wynn’s Coonawarra Estate ‘Black Label’ Cabernet Sauvignon (first vintage 1954) has evolved markedly over the decades with the advent of three phase power, refrigeration, mechanical pruning and harvesting and winemaker experience. The wine is described as a “full bodied style based on darker fruits”. The fruit is sourced from Wynn’s extensive holdings of Cabernet vineyards (of varying vine age) located on the highly desirable terra rossa over limestone soils. Fermentation takes place in static and roto-fermenters. The wine is matured in new (never more than 20%) and old French and American oak for between 12 and 18 months depending on vintage. This is a classic Coonawarra Cabernet which develops into a rich, chocolaty wine with age. Andrew Caillard MW
