A new release from Wynn’s. This one celebrates fifty years of black label cabernet. I am a big fan of this wine. Modestly priced, ages well and not overdone in the winery. It should still be a staple in most good cellars…Strong red purple colour. Aromas of cassis/cherry, cedar, crystallised violets and a little rub of menthol and mint. On the palate firm fine tannins and flavours of cassis, cherry, violet and another little rub of tobacco. Certainly a wine that is rubbing me up the right way. Not a round swell of fruit though - quite linear and not at all showy - a classic cabernet with some restraint. Black olive flavours on the finish with firm tannins to close. Very obviously a young wine at this stage but one with plenty of cellaring potential. Riper and more robust than the 2002 and very well put together. I like this a great deal. Rated : 92 Points. Alcohol : 13.5%. Price : $25. Drink : 2008 - 2016; Gary Walsh, Winorama
Wynns Coonawarra Estate Cabernet Sauvignon 2003 (Unblended, barrel sample): Primary as a schoolkid. More violets than a flower show. Ripe, pure, pristine, naked, skinny-dipped plummy fruit. Hints of red berries. Looks excellent. Very fine. (This barrel: 93 points) Campbell Mattinson, Winefront Monthly
Vintage Conditions
: There was an ideal growing season leading up to the 2003 vintage, with average temperatures and rainfall in the winter and spring. Cool and dry conditions in January promoted slow ripening conditions which continued despite warmer weather in February and March. Despite being a late vintage, the fruit produced was of very high quality.
Maturation: This wine was matured for 14 months in a combination of new, one and two year old French oak, with a small parcel matured in one year old American oak.
Garnet red, almost dark brick in colour. Ripe aromas of dark berries and dusty mulberries combine with subtle earthy tones. Excellent fruit weight complemented by blackcurrant and spice provides an appealing palate structure, integrating seamlessly with the oak background. Fine tannins provide added complexity and a lingering finish, leading to subtle flavours of chocolate and dark cherry. Sue Hodder
