Organic Hill Cabernet Sauvignon 2023
- 90
- $25
- Drink by: 2026-2034
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From the Renmark sub-region in the Riverland in South Australia, fermentation was in stainless steel. While the aim is undoubtedly a wine for early drinking, Cabernet Sauvignon will have its way, and I am convinced that well cellared examples will continue to provide pleasure for the next seven to eight years. As is usual with this winery, no preservatives are used and it is made in the organic manner. Dark maroon in colour, this is made very much in a savoury style. We have notes of root vegetables, warm soil, black fruits, mushrooms, leather, soy, cloves and beef stock. A wine of medium length, there is a pleasing sappiness to it. It exhibits good poise and finishes with very fine tannins.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
