2018 Wynns Coonawarra Estate John Riddoch Cabernet Sauvignon

The 2018 Wynns Coonawarra Estate John Riddoch Cabernet Sauvignon is one of Australia’s truly iconic reds, crafted only in vintages when the fruit reaches exceptional quality. Sourced from the finest parcels of Cabernet Sauvignon on Wynns’ historic terra rossa vineyards, it represents the pinnacle of Coonawarra Cabernet. Named after the estate’s visionary founder, this flagship wine has become a modern benchmark for power, finesse, and age‑worthy structure in the region.

Tasting Notes
In the glass, the 2018 John Riddoch Cabernet Sauvignon shows an intense, deep dark red hue with vibrant clarity at the rim, hinting at both concentration and freshness. The nose is pure and focused, opening with cassis, ripe blackcurrant and black cherry, layered with graphite, dried herbs, and a cool Coonawarra mint lift. Subtle notes of mocha, cocoa, cedar and fine French oak spice add complexity without overshadowing the fruit. On the palate, this is powerful yet beautifully composed Cabernet. Juicy cassis and black berry fruit are wrapped in a creamy, mocha‑tinged oak character, delivering richness without heaviness. The mid‑palate is dense and layered, balanced by bright, mineral‑driven acidity that keeps the wine precise and energetic. Tannins are fine, persistent and beautifully woven, framing the fruit rather than dominating it. The finish is long, savoury and poised, showing all the hallmarks of a classic John Riddoch: purity of black fruit, elegance, and underlying strength. With its balance of concentration, freshness and structure, this 2018 has the capacity to age gracefully for 20–30 years under good cellaring conditions, gradually developing more cigar box, leather and truffle complexity over time.

Production
The fruit for John Riddoch comes from Wynns’ prime Cabernet Sauvignon blocks in the heart of Coonawarra’s famed terra rossa strip – a narrow band of rich red loam over limestone that produces Cabernet of remarkable intensity and perfume. The cool maritime climate, moderated by Southern Ocean breezes, allows for a long, even ripening period, building depth of flavour while preserving natural acidity. Grapes are meticulously selected from the best-performing rows and harvested at optimal physiological ripeness, with only a tiny fraction (less than one percent) of top-quality Cabernet allowed into the final blend. Vinification is carried out in small batches to maintain parcel identity, with careful temperature control during fermentation to capture aromatics and fine tannin texture. The wine then spends extended time in high‑quality French oak (a mix of new and seasoned barrels), where it gains structure, spice and silky integration before being blended and bottled as the estate’s flagship Cabernet.

Food & Serving
This is a quintessential fine dining Cabernet that shines alongside richly flavoured, protein‑driven dishes. Think dry‑aged ribeye, lamb rack with rosemary and garlic, venison with juniper, or slow‑braised beef short ribs. It also pairs beautifully with hard, mature cheeses such as aged cheddar or Comté, and with earthy dishes featuring mushrooms, truffle or roasted root vegetables. For optimal enjoyment, serve at 16–18°C. In its youth, decanting for 1.5–2 hours helps the aromas unfurl and allows the tannins to soften; use a large‑bowled glass (a generous Bordeaux or even a Burgundy glass) to fully appreciate the wine’s aromatics and texture. With bottle age, a shorter, gentle decant to remove sediment will suffice.

Producer
Wynns Coonawarra Estate traces its origins back to 1891, when Scottish pioneer John Riddoch planted vines and completed the now‑iconic three‑gabled winery in Coonawarra. Since the Wynn family acquired the property in 1951, Wynns has grown into the region’s leading producer and largest vineyard owner, stewarding many of Coonawarra’s oldest and most esteemed Cabernet blocks. The distinctive woodcut image of the gabled winery, created by Melbourne designer Richard Beck, has become synonymous with the estate and its benchmark wines. Under the long‑term guidance of Senior Winemaker Sue Hodder and Viticulturist Allen Jenkins, Wynns has earned a reputation for crafting some of Australia’s most consistently high‑quality and age‑worthy Cabernets. John Riddoch Cabernet Sauvignon, first released in 1982, stands at the top of the range as the ultimate expression of Wynns’ terra rossa vineyards and is only produced in outstanding years, cementing both the estate’s and Coonawarra’s place on the world stage of classic Cabernet regions.