"………If you want to explain to someone who has never tried Coonawarra cabernet what’s so special about this unique combination of grape and place, open this wine, with its gorgeous purity of sweetly herbal, blackcurrant fruit………" Max Allen, Weekend Australian Magazine, 10th August 2008
"………This is a ripper and sees the Coonawarra stalwart right on song…full bodied, smooth and concentrated ample tannins bode well for ageing….93/100………" Huon Hooke, Sydney Morning Herald 19th August 2008
On the nose there is blackberry, spice, cigar box and cocoa. The palate needs a few hours in the decanter and but then really opens up. Blackberry, cigar box, spice, cedar, mocha and cola really show through on the palate. This is better than the 2005 vintage and nearly up to the 2004 vintage. Drink 2011-2018 93 points Anthony D'Anna
One of the best known names among the smaller Coonawarra wineries, with a great track record of red winemaking…" James Halliday. 2006 Wine Companion
Owned and operated by the Bowen family, Bowen Estate lies toward the southern end of Coonawarra. The vineyard of 34.7 hectares, supports mainly red grape varieties for which Bowen Estate has become renowned since its first vintage in 1975.
Bowen Estate is a sharp contrast to the majority of producers in the region, favouring traditional methods and hand-pruning in an effort to restrict quantity and optimise quality.Doug Bowen is often labelled the Coonawarra's quiet achiever. Bowen Estate's award-winning wines are testimony to this title. James Halliday
At Bowen Estate there are 12 individual Cabernet vineyards, which combined, produce our 100% Cabernet Sauvignon wine. Each vineyard is hand pruned using an arched cane system pioneered in Coonawarra by Bowen Estate. This system allows ultimate control over quality, ensuring consistency over the vintages. All vineyards are picked separately during the harvest to assess quality and are made individually, finally being blended prior to bottling. In the cellar both Rotary Fermenters and traditional pump-over techniques are employed with approximately 1/3 of the wine being barrel fermented. Following cessation of malo-lactic fermentation all wine is put into French oak barriques for 20-24 months before bottling. Bowen Estate
