The Parker Estate Abbey vineyard, sub-section 95 block, lies in the south of the Coonawarra wine region and is planted to cabernet sauvignon and petit verdot. The two grapes hail from Bordeaux originally and make for interesting bedfellows. Both aren’t shy when it comes to tannin, especially the latter which is often mentioned in the same tones as zinfandel. You get the drift. The vines planted are 23 years old so don’t qualify for old vine status just yet but have responded super well in the area’s terra rossa over limestone soils with the most gorgeous, lifted aromatics on full display.
Fragrant, fine-edged aromas of eastern bazaar spice, of cinnamon, clove, violets, tilled earth and black berries. To taste, expect a mix of spice and herbal notes (namely sage) nicely entwined among the dense black fruits, chocolate and coffee-tobacco notes, the latter from 17 months maturation in 73% new Taransaud barriques. It’s a solid wine but it remains medium in body, lifted in fragrance and with an undeniable fineness of winemaking touch that resonates.