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Mildara Coonawarra Cabernet Shiraz 2005 Ooooh yeah baby…Barry White. Black fruits, mint, nougat vanilla oak, cocoa - super sexy. It’s full bodied and again with those smooth black fruits, cocoa and some mint but so rich and ripe, and why yes, there’s plenty of oak too, but it’s done in such a winning style that you just can’t help but love it. There’s thick powdery tannin, great presence in the mouth and a big long mint tinged creamy cocoa finish. Excellent wine - lush and satisfying. Bingo. Drink : 2008 - 2016 94 points Gary Walsh, The Wine Front This is a lovely well balanced Coonawarra red and in years gone by it may have been labelled as a 'Claret'. This wine has a warmth and honesty to it and it is this that makes Cabernet Shiraz blends so good. Dark purple in colour, it is full of dark black fruits, christmas cake, coffee, hint of mint and lovely spicy oak to finish. A well balanced wine that highlights just how good Coonawarra and Cabernet Shiraz blends can be. 94 points Anthony D'Anna Mildara Wines was at the vanguard of the rediscovery of the Coonawarra region. In 1953, Ron Haselgrove, Mildara’s Managing Director, bought 12,735 litres of Coonawarra red wine from Bill Redman. Ron recognised that the Coonawarra could produce classical, elegant Cabernets, and in 1955 he purchased the Company’s first 12.5ha of the Coonawarra’s famous Terra Rossa soil. Mildara was the first major winery to invest in ‘the Medoc of the South’. In 1958, Ron Haselgrove assembled an experimental blend of 50% Coonawarra Shiraz and Cabernet and 50% Hunter Shiraz to make a wine that still ranks as one of Australia’s finest. In 1966 the first Coonawarra Cabernet Shiraz Malbec was produced. Mildara had interplanted Malbec with Cabernet Sauvignon in the manner practised in Bordeaux. Many successes followed, notably the Montgomery Trophy for Best Dry Red Table Wine at the 1984 Royal Adelaide Show. These acclaimed early blends were forerunners to Jamieson’s Run, which was launched in 1987 to celebrate Mildara’s centenary.