Penley Estate Steyning Cabernet Sauvignon - Coonawarra, South Australia
Penley Estate Steyning Cabernet Sauvignon

Penley Estate Steyning Cabernet Sauvignon 2017 - Coonawarra, South Australia

$69   $81

This is great……and here’s why!
95/100 James Halliday
93/100 James Suckling
93+/100 Wine Front
92/100 Wine Enthusiast
15.5/20 Vinum Wine Magazine (2016 Vintage)

Commended - International Wine Challenge (2016 Vintage)

5 Red Star Winery - Halliday

James Halliday “Very well made.... This is a delightfully ripened, medium-bodied cabernet, its balance faultless, blackcurrant fruit to the fore.”

James Suckling "A juicy and velvety red with plums, crushed berries and hints of spice. Full body, soft tannins and a flavorful finish. Drink now or hold."

Wine Enthusiast "This nose on this wine is dense and after some time in glass reveals appealing ripe blackberry and raspberry fruit, drying violets, mint and a savory, earthy mushroom and soy sauce aroma. The palate is big and the tannins have power. They’re fine grained and chewy but not chunky. The fruit is sweet but lifted, not jammy. Drink now with time in decanter for the next 10 years."

The iconic Penley Estate arose from a combination of the prestigious Penfold and Tolley wine families. Winemaker Kate Goodman is regarded as one of Australia’s best contemporary winemakers, having worked at wineries in McLaren Vale, Clare Valley, Great Western and Yarra Valley. Penley Estate estate shot to prominence in 1989 when Phoenix Cabernet Sauvignon won Gold at the prestigious Adelaide Wine Show. Since that time the estate has grown significantly to over 80 hectares of vines and is run by 5th generation family members, sisters Ang & Bec Tolley.

Coonawarra is the most important wine region within the Limestone Coast zone of South Australia, credited with producing some of the best red wines in the country, and often described as Australia's most famous terroir. The region's prime Terra Rossa land, which has a reddish-brown topsoil over a thick layer of soft limestone, covers a narrow strip only 12 kilometres long. The reddish colour of the soil is caused by iron-oxide (rust) formations in the clay. Vineyards on this soil benefit from good drainage and nutrient-holding capacity.