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'Black Label' Cabernet Sauvignon, which was first vintaged in 1954, has evolved markedly over the decades. It is arguably Australia's most recognised Cabernet Sauvignon, and has more than any other, helped define Coonawarra. The wine is matured in new and seasoned French oak for 12 to 18 months. A classic Coonawarra Cabernet with pristine dark berry/ cassis aromas, fine grained tannins and underlying savoury nuances, it develops into a rich, chocolaty wine with age. In a super vintage, this wine can look astonishingly like a 2nd or 3rd growth Bordeaux with its pure cassis aromas and cedary complexity. See Chief Winemaker Sue Hodder speak about the spectacular 2015 release:

Packed full of mint, blackcurrants, spice and cedary oak, this wine is indicative of how a great the 2004 vintage was. Drinking beautifully now.

From premium Cabernet Sauvignon grown in the renowned Coonawarra region only the best fruit is used to produce an elegant dry red wine exhibiting intense varietal berry fruit characters and fine oak tannins.

The colour is medium density and purple edged, the aroma is of cedar and spicy cassis Cabernet and the earthy terroir character of the Whalebone Vineyard. The Shiraz plays a role in filling out the middle palate. The core of the wine is sweet but the finish is of gentle savoury tannin.The fruit flavours are sweet at the core but the wine retains the elegance, savory balance and refined but determined tannins, which are hallmarks of the Whalebone terroir.