2021 RedHeads Catbird Seat Cabernet Sauvignon

2021 RedHeads Catbird Seat Cabernet Sauvignon captures the power and precision of Coonawarra Cabernet from a single, carefully tended vineyard. Named for the “catbird seat” – the most advantageous position – this wine reflects RedHeads Studio’s knack for securing top parcels of fruit and crafting bold, character-driven reds. It brings together classic Coonawarra structure with modern, artisanal winemaking for a Cabernet that is both intense and refined.

Tasting Notes
In the glass, this Cabernet Sauvignon is a deep, opaque ruby with a vibrant garnet edge. The nose opens with concentrated black fruit: ripe blackberry, blackcurrant and dark plum, wrapped in notes of dark chocolate, tobacco leaf, vanilla and a hint of toasted oak. Subtle undertones of spice and leather emerge with air, adding further complexity. On the palate, the wine is full-bodied and firm, with the earthy, grippy tannins that are so typical of Coonawarra’s best Cabernets. Layers of blackcurrant, blackberry and plum are supported by nuances of cocoa, cigar box, baking spice and a touch of leather on the long, savoury finish. There is an appealing tension between ripe fruit richness and fresh acidity, giving the wine excellent balance and drive. Enjoyable now with robust food, it has the structure to evolve gracefully for 8–12 years from vintage, gaining more tertiary notes and polish over time.

Production
The fruit for Catbird Seat comes from a single vineyard in Coonawarra, rooted in the region’s famed terra rossa soils – a narrow 2 x 20 km strip of rich red clay over limestone, underpinned by pure underground water and tempered by cooling maritime breezes. This combination allows Cabernet to ripen slowly and evenly, building intense flavour without losing freshness. Grapes are picked in the afternoon to avoid the chill and moisture of the morning dew, helping to ensure pristine, concentrated fruit. After careful destemming, the must is partially fermented in oak, adding early texture and complexity, before the wine is matured for 18 months in French oak barrels. This extended élevage polishes the tannins, integrates the oak and preserves the hallmark Coonawarra character.

Food & Serving
This is a natural partner for richly flavoured, slow-cooked and grilled meats – think smoked or barbecued beef brisket, ribeye steaks, lamb shoulder, or short ribs. It also pairs beautifully with hearty dishes such as beef bourguignon, game casseroles, mushroom ragù or aged hard cheeses like Cheddar or Comté. Serve at 16–18°C (60–65°F) to highlight both fruit and structure. Decant for 45–60 minutes in its youth to soften the tannins and allow the aromas of black fruit, spice and tobacco to unfold fully in the glass.

Producer
RedHeads Studio is an innovative, small-batch producer based in South Australia, founded on a “garagiste” philosophy that prioritises vineyard quality, hands-on winemaking and characterful, story-driven wines. Originally known for its renegade approach in the Barossa, RedHeads quickly gained a following for sourcing top parcels of fruit from select growers and crafting distinctive, limited-release bottlings under quirky labels. In regions like Coonawarra, they work closely with growers to secure prime terroir, such as terra rossa Cabernet sites, showcasing the best of South Australia through modern, expressive styles. RedHeads’ wines have helped shine a spotlight on the diversity and quality of the region, earning critical recognition and a loyal base of enthusiasts around the world.

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