Tinnyu Coma Cabernet Sauvignon 2024
- 95
- $165
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Sourced from the Mei-Li-Shi Village vineyard at 2,300m in Shangri-La — a site expected to disappear within five years to make way for a dam — this is hand-harvested, de-stemmed over five days and wild-fermented for 14-16 days with no post-ferment maceration or MLF, then aged eight months in tank and neutral 225L French oak. This is very open in its perfume, with lashings of Indian spice at the fore in the form of turmeric, cumin and cardamom. There’s an ashy, subtly smoky tone running through along with black tea leaf as the fruit sits as a substratum in the form of blackberry, Bing cherry and blood plum. There are some earthy and herbaceous tones dancing around the core, too. The palate holds a lovely balance of brightness and finesse, weighing in at 13% ABV – bramble, black cherry and blood plum vie for attention as the Indian spices, earth and tea leaf tones cascade once more, and a fine weave of silty tannins frame it up to pull it to a long, detailed finish with fresh acidity. This is delicious and interesting and complex – privileges you pay handsomely for, but a totally arresting wine none-the-less.
Tom Kline is a wine writer, reviewer, presenter, and educator based in Victoria, Australia. He is the Australian correspondent for the internationally respected publications Jasper Morris Inside Burgundy and Jane Anson Inside Bordeaux, where he highlights the top tier of Australian wine for a global audience. Tom also writes for leading outlets including Decanter (UK), Wine Spectator (US), and Halliday Magazine, among others. An experienced wine show judge and WSET educator, he has authored several consumer-focused wine courses aimed at making wine more accessible and engaging. In 2023, Tom was awarded Best Published Feature Article or Wine Column at the prestigious Wine Communicator Awards, presented by Wine Communicators of Australia.
