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Wynns Coonawarra Estate sources older vineyard blocks planted in their own roots in the 1960s and 1970s. In Coonawarra the cropping levels are around three to six tonnes per hectare.
The pristine fruity quality, tannin management and oak handling have resulted in great vintages. Fermenation is started immediately after crushing for five to eight days after which it is pressed off at dryness. The ripe tannins and flavours are extracted while keeping the fruity sweetness and structure. Maturation takes place in a new, one year and two year French Oak hogsheads. The palate is concentrated with blackcurrant/mocha flavours, chocolaty rick tannins and new oak.