95 Block

Parker Coonawarra Estate 95 Block draws from a patch of vines planted in 1995 on the winery's Abbey Vineyard, which surrounds their cellar door. The soils are classic Coonawarra terra rossa.

The fruit is Reynell Selection Cabernet. This clone was brought to Coonawarra from Bordeaux before the pest Phylloxera decimated vineyards throughout France in the late 1800s.

Cabernet Sauvignon fruit is harvested and co-fermented with a portion of Petit Verdot. The wine sees 30 days of skin contact before it is pressed to stainless steel to complete malolactic fermentation.

Maturation takes place in French oak barrels, a high percentage new to create fine grained tannins and build structure. The wine is bottled after 18 months of ageing.

Dark red purple, Parker Coonawarra Estate 95 Block has playful fruit flavours, a tight tannin structure and a fine linear acidity. Cellaring potential is 10 years.