The Cachet is the Icon series from Chain of Ponds, representing the best-performing and most outstanding parcels from each vintage. Greg Clake manages to fit 48 hours of work into each 24. Ask him his secret, and he’ll just grin. These new releases are a testament to his precision and expert skill in working with superlative fruit from the Adelaide Hills.

2023 The Cachet Chardonnay
$60 | 93 Points

Fruit is sourced from Lobethal and Kuitpo. Only free run juice is used. Fermented in 50% new French oak barrels on full solids. 100% malolactic fermentation and aged on yeast lees for 8 months. A perfume of grapefruit skin, Jonathan apple and Loquats. Creamed honey, macadamia and cheese curds. Gently rolling acidity carries right to the back palate, with cheesecake creaminess on the finish. It is lavish in its chardonnay form but held upright by its cool climate freshness. A touch of pineapple skin tropics too. Drink now and will cellar further for another 3-6 years. A lovely wine to serve with corn on the cob and balmain bags in the shell.

2022 The Cachet Pinot Noir
$60 | 94 Points

Fruit is sourced from two sites in Kuitpo, Christmas Hill Vineyard and Topnote Vineyard. Matured in 50% new French oak. Red cherries, rhubarb and ripe plum skin. Cranberry, cinnamon and nutmeg. Allspice and ginger, it’s quite festive in its aromas conjuring plum cake and ginger cookies. The palate asserts itself with fine but present tannins and crunchy red apple acidity. The core of red cherries stays true with sandalwood and cedar oak spice. There is a grip on the front middle palate that makes this wine capable of cellaring further, think 4-6 years. It’s a delicious drink now too, served with cajun chicken, fat chips and you’ll be in a very happy place.

2021 The Cachet Cabernet Sauvignon Shiraz Merlot
$100 | 95 Points

55% Kuitpo cabernet sauvignon, 40% Kuitpo shiraz and 5% merlot from Kenton Valley. Shiraz is matured in French hogsheads for 15 months and cabernet sauvignon matured in 40% new French barrels for 15 months prior to the final blending taking place. There is a celebration of black and red fruit in the glass. Boysenberries, Davidson plums and raspberries. A hint of sage and fresh thyme. Thistle and clove studs. A whiff of soft licorice and sarsaparilla. The palate is lively with ripe fruit, crunchy acidity and verve. Not a trace of old man claret here, it’s very youthful and oak supports without pressing down upon the wine. Drinking very well now and will cellar well for another 3-6 years. This is perfect for a $$$ chargrilled bone in ribeye; spend the extra cash, your wine deserves it.