Vintages of Balnaves have been selected on five occasions at the prestigious Coonawarra Barrel Series, the region's most eminent, industry insider's wine taste off. There's a strong synergy between grazing and viticulture, Doug Balnaves knows about both. He managed sheep before taking up a career as a grower, he now plays a senior role in many of South Australia's principal wine industry associations. His vineyards yield the finest Coonawarra Cabernet Sauvignon and his fruit is crafted by one of the nation's most peer respected winemakers.

$3299each $393DOZEN EACH DOZEN Since the initial planting of vines, Balnaves vineyard has grown steadily and now covers a total of fifty six hectares of choice Coonawarra Terra Rossa, principally to Cabernet. The vineyard is divided into small blocks of between one and two hectares, the quality of wine from each block is evaluated each year and recorded. The final assemblage carries wines from the Dead Morris and Quarry blocks. Components were treated to barrel fermentation and/or an extended period of maceration. Balnave Cabernet has spent sixteen months maturing in a combination of tight grain French oak barrels from Seguin Moreau and St Martin cooperages.

Deep rich red in colour. Intense nose with aromas of cassis, liquorice and elderberry/ blue berry notes over subtle vanillan oak, showing cooler, more savoury characters. The palate is quite fine and elegant with ripe cassis/ seaweed fruit before a long and fine tannin finish. A deeply satisfying Coonawarra Cabernet upon release, Balnave will also reward careful cellaring. In either case a decant is recommended before service.

Doug Balnaves was a shearer of Merino sheep, recording his count in the tally book to be paid by the number he had sheared. As with all releases of Tally Cabernet Sauvignon, it is the harmony and fine balance which are the outstanding features.

$7999each $957DOZEN EACH DOZEN After spells of winemaking at Mountadam, Lindemans, Leo Buring, Pipers Brook and Wynns, winemaking supremo Peter Bissell teamed up with Doug Balnaves, one of the Coonawarra's most experienced viticulturalists. Doug Balnave has been involved in various industry bodies including the SA Wine & Brandy Association, Limestone Coast Wine Industry Council and Coonawarra Vignerons Association. The Tally is assembled from grapes hand picked off Dead Morris Vineyard. The finest bunches are set aside for twenty six days maceration on skins. The Tally was matured sixteen months in completely new Taransaud and Seguin Moreau Chateau barriques before a light egg fining and bottling under procork.

Deep rich red in colour. Te nose is perfumed with perfectly ripened dark blackberry, elderberry and cassis fruit. The palate is particularly elegant, with coffee and milk chocolate characters adding to the rich, dark fruit. The finish is long and textured with fine grainy grape tannins. Delicate and refined, decant the Tally before drinking.

Distinguished Langtons Classified. Exclusively estate grown Cabernet Sauvignon, one of the Coonawarra's finest. The low yielding vineyard planted to the magical Terra rossa soils is dry grown and hand arch cane pruned, it traditionally yields low crops of intensely flavoured fruit. Skilled use of traditional oaking techniques has produced a wine that integrates splendid cedar nuances with classic cassis and blackberry expressions.

$2999each $357DOZEN EACH DOZEN Doug Bowen restricts vine yield to a cropping level that he feels delivers maximum quality. A regimen of tight pruning translates into wines which are full in body, and offer great depth of colour and longevity. The grapes are normally harvested and crushed within the hour. The must is inoculated and vinified in traditional fermenters at cool temperatures then aged in a combination of new and prior use tight grained oaks. After completion of malolactic and racking, the wine is aged in the original barrels for twenty two months. A selection of finely coopered French oak barriques are employed for the extended maturation, infusing fine complexity into the evolving wine. Alcohol 15.0%

Very intense deep colour reminiscent of blackberries. On the nose this strong wine shows superb Cabernet flavours of blackberries and mulberry with abundant new French oak flavours and toasty cigar oak nuances. The palate is weighty, supported by firm yet soft tannins. The clean varietal fruit characters leave a mark of distinction on the palate, a distinctive, highly regional, classic Coonawarra™ Cabernet to accompany beef, game dishes and aged cheeses.

Distinguished Langtons Classification. Doug and Emma Bowen hold a very strong belief in the hand pruning of vines. Such old fashioned care improves evenness of budburst, bunch exposure and ripeness, for restricted yields of the most intensely flavoured Cabernet grapes. A holistic management of the soils is crucial, all plantings are closely husbanded and individually managed, local fauna is encouraged to be a part of the ecosystem. It is this painstaking nurture of the vine which translates into an enduring quality of Coonawarra Cabernet Sauvignon.

$2499each $29988/DOZ EACH DOZEN Fruit is sourced exclusively from estate vines planted to Coonawarra's historic Terra rossa soils. Coonawarra Cabernet is famous for vibrant varietal aromas, big flavours and soft balanced tannins. Vines are hand pruned and trellised to the hanging cane method, allowing grapes full exposure to sunshine, enabling them to achieve optimal ripeness and full flavour. Grapes are harvested, crushed and vinified on skins over a course of several days. A third of the fruit is barrel fermented in new oak each year. Batches are monitored through to completion of malolactic, racked off settled solids lees and treated to an extended maturation in a selection of mainly French 225 litres oak barriques.

Brilliant, intense red colour. Wonderful rich blackberry aromas, intense and lively fruit perfumes leap out of the glass. The palate is classically structured, abundantly rich, sweet Cabernet Sauvignon flavours are supported by long, elegant Coonawarra tannins, finely balanced by the savoury smokey hints of French oak. Bowen Estate offers great lingering length and depth of palate, perfect for current drinking and will age with grace. Serve with red meat, ripe cheeses and richly seasoned game.

A perennial benchmark in Coonawarra Shiraz, by a couple who have been crafting conspicuous regional editions for over thirty years. Opulent with enticing aromas, heady flavours, stylish oak and fine tannins.

$2999each $357DOZEN EACH DOZEN Doug and Emma Bowen graduated from Roseworthy before settling down to establish a hands on winemaking venture which became one of the Coonawarra's salient estates. Shiraz vines are hand pruned and trellised to the hanging cane method, allowing the fruit to utilize the sunshine for the development of optimum ripeness and flavour. The grapes are harvested, crushed, inoculated and vinified on skins for several days. A third of the wine is barrel fermented in new wood each year. After separating from the solids lees and racking, the wine is monitored throughout malolactic fermentation, followed by a transfer into 225 litres American oak barriques where it rests for up to twenty months.

Deep red in colour, purple hues. The nose exhibits rich cherry and spice notes. Seductive spicy Shiraz fruit richness on the palate gives way to a fine tannin structure. This well rounded wine shows great medium palate weight with the length strengthened by the use of American oak. A match with roast lamb, rich stews and mature cheddar.

One of the Coonawarra's most compelling cases for Shiraz, Bowen Estate's meritorious achievements really do begin in the vineyard. Coonwarra is one of the world's most articulate terroirs, Bowen make a point of preserving the native charm of their Shiraz throughout the course of vinification and ageing in a high proportion of quality new oak. The fruit of intensive viticultural management and judicious selection, it is ultimately the grapes themselves, hand picked and sorted off the vine, which dictate the splendour in this cardinal construct of Coonawarra Shiraz.

$2699each $321DOZEN EACH DOZEN Bowen hold a very strong belief in an old fashioned hand pruning of vines. Such care improves evenness of budburst, bunch exposure and ripeness, for restricted yields of the most intensely flavoured Cabernet Sauvignon. It is this special quality of fruit which translates into benchmark Coonawarra efforts. Shiraz grapes are harvested, crushed and vinified on skins for a term of several days. A third of the fruit is barrel fermented in new oak each year. Batches are monitored through to completion of malolactic, racked off settled lees solids and treated to an extended maturation in a selection of 225 litres French, American and European oak barriques.

Dark, almost black, scarlet purple. Bouquet rich in plum fruit characters and a hint of regional leafyness over spicey oak notes which add to the complexity. The opulent nature of Bowen Shiraz is evident from the moment it's poured into the glass. Ripe and generous, well rounded palate enhanced by elegant and finely balanced Coonawarra tannins supported by fine oak. Drinking generously immediately upon release, serve alongside casseroles, tagines and tomato meat pasta recipes.

Captain Stentiford established his Shiraz vineyard in 1896, naming the property Laira after a trading ship. Plantings of Cabernet came much later and have since been the source of memorable single vineyard wines. Laira's exceptional character shines when the grapes are fashioned into a pure Cabernet Sauvignon, encapsulating the combination of climate and soil, aspect and fruit, that stamps this historical vineyard with individuality. The flavours are distinctly Coonawarra, but the perfume and succulent fruit characters are exclusively Brands Laira.

$2199each $261DOZEN EACH DOZEN Brand's Laira is one of Coonawarra's largest proprietries with almost three hundred hectares under vine. Cabernet Sauvignon grapes harvested off fully mature vines fermented on skins and pumped over twice daily to ensure maximum extraction of colour and flavour. Batches are then pressed off while still slightly sweet into oak barrels for completion and malolactic. A quarter of the wine is treated to an extended maceration on skins in fermenters prior to being transferred back to oak for maturation. Components are then racked off lees and transferred back to refreshed oak for maturation in a selection of fine grained French, American and Hungarian puncheons, hogsheads and barriques.

Garnet red. Pure cassis, mint and leafy fruit aromas with cedar oak and mocha notes from barrel fermentation and maturation. A fruit driven, medium weight palate with cassis, mint/ peppermint, red berry fruit and leafy notes accompanied by cedar and vanilla oak flavours. Barrel fermentation and maturation have contributed mocha oak and cedar characters. The wine has a long, fine tannin finish with lingering fruit flavours.

A descendant of Coonawarra's oldest vines, Brand's Laira yields exceptional quality harvests of Cabernet Sauvignon which owe their provenence to historic plantings. The property played an important role in establishing Coonawarra's international reputation as Australia's most eminent red winegrowing region. Drawing fruit from superlative vineyards, including a single block which hosts the original 1893 vines, Brand's Laira is intensely varietal and displays the distinctive Cabernet Sauvignon style which has made Coonawarra famous.

$1499each $17988/DOZ EACH DOZEN McWilliam's are one of the largest landholders in Coonawarra, with almost three hundred choice hectares under vine. The Brand family are still very much hands on, managing the property and overseeing the production of wines. Cabernet and Merlot grapes are vinified on skins, rolled twice daily to ensure maximum extraction of colour and flavour. Parcels are pressed off skins and pumped to a selection of new and seasoned French, American and Hungarian oak for completion of primary ferments and malolactic. The batches are racked off lees and pumped back into oak for maturation. All components are vinified separately and assessed before inclusion into the finished wine.

Vibrant, bright crimson red with purple hues. Perfumed, fresh fruit driven nose displaying cassis, dark berries and mulberry fruit accompanied by spicy oak characters. A rich and powerful palate of mulberries and plum with an excellent weight of fruit provided by the Merlot over muscular Cabernet tannins. Mature oak characters feature as the wine finishes long and lingering over fine tannins and fragrant red fruit. Best appreciated while the vibrant flavours are still fresh, preferably alongside chargrilled sirloin drizzled with cafe de Paris butter, twice cooked potato wedges and roasted peas.

From fruit grown to one of Coonawarra's most eninent small vineyards, the superior Brand's Laira Block 1, planted in 1971. The precious vines yield scant harvests of the most extraordinary quality grapes which translate into the most remarkable wine. McWilliams reserve the elite parcels from this treasured viticultural asset to construct a pure single vineyard wine, one of the nation's great editions of Cabernet Sauvignon.

$5499each $657DOZEN EACH DOZEN A no expense spared approach to vineyard management leads to a selective harvest of the highest quality fruit, all conducted by hand and sorted bunch by bunch. Components are fermented on skins and treated to daily pumpovers ensuring optimal extraction of flavour and colour. Batches are pressed off skins while still slightly sweet and pumped to new, fine grained French oak barriques and hogsheads for completion of ferments, followed by racking off lees and return to the same barrels fortwo years maturation. Barrels are periodically rack and returned to achieve clarity and contribute to the wine's development. A further term of bottle age serves to integrate the wine and tame the tannins. Alcohol 14.8%

Deep crimson red. Brooding nose of brambleberry and dark currants, full of cassis and spicy cedar notes underpinned by dried herbs. A rich and complex fruit driven palate displaying sweet, dense, dark berry fruit characters and some chocolate mint notes. The flavours seamlessly integrate with vanilla and mocha oak and flow through to a long, fine and lingering, fruit filled yet savoury, silky tannin finish.

Laira is widely regarded as one of the Coonawarra's best plantings of Shiraz. The only locally grown grape variety until 1950, Shiraz has played an important role in establishing Coonawarra's international reputation as Australia's preeminent red wine region.

$1499each $17988/DOZ EACH DOZEN McWilliam's acquired the Laira Vineyard in the 1990s and is today one of the largest landholders in Coonawarra. The winemaking team now retain access to many of the finest plantings of Coonawarra Shiraz. Grapes are vinified on skins for seven days in headed down static and rotary fermenters, pumped over or rolled twice daily to ensure full extractions of colour and flavour. Pressed off skins while still slightly sweet and pumped to new and used French, American and Hungarian oak barrels for malolactic. Upon completion, the wine is racked off lees, barrels are cleaned and the wine returned for seventeen months maturation and a further racking for clarity. Alcohol 14.5%

Bright crimson red. A rich and vibrant nose displaying spices and blood plum, blueberry primary fruits backed by nutty creamy oak from barrel ferments and maturation. Classic tightly structured cool climate Shiraz palate displaying pronounced varietal fruit characters of anise and plum, berries and tar. Oak maturation contributes nutty notes and dusty cedar flavours. The palate has a long finish with fine velvety tannins and lingering fruit flavours.

McWilliam's are one of the largest landholders in Coonawarra, with more than three hundred hectares of the choicest properties under vine, including the exhalted Laira Vineyard, established by Captain Stentiford in 1893 atop the Coonawarra's splendid Terra rossa heartland. Eric Brand, one of the earliest patrons of the Coonawarra, became the custodian of the vineyard more than half a century later. Expressing all the distinctive regional highlights of Coonawarra, Brand's Laira is a Merlot of exceptional quality, softness and approachability.

$1999each $237DOZEN EACH DOZEN Following harvest and the crush, juices were vinified over a period of several days on their skins in headed down, steel fermenters, pumped over twice daily to ensure maximum extraction of colour and flavour. Once pressed off skins while still slightly sweet (approximately 2° baume), the wine was pumped to a selection of new and seasoned French and American oak barrels to finish primary and malolactic fermentation. Upon completion, the wine was racked off its lees and pumped back into refreshed barrels for maturation. During the first six months of ageing the wine was racked barrel to barrel by hand a further two times to achieve the required wine clarity and to assist in wine development. Alcohol 15.0%

Dark crimson red. A deeply perfumed nose displaying blackcurrant and plum, complemented by vanilla and cedar aromas derived from oak maturation. The rich, rounded palate showcases vibrant plum and dark berry fruits. Elegant mocha, vanilla and dusty oak characters complement the fruit on the palate. Great length with good varietal character and rich, ripe flavour concentration, the finish is long with fine, silky tannins adding length. A luscious drink now proposition that will also improve from cellaring.

Laira Vineyard was established by Captain Stentiford in 1893 on a choice parcel of Coonawarra land, one of the salient Terra Rossa plantings. Eric Brand, first Patron of Coonawarra, became custodian of the vineyard more than half a century later. From a selection of the finest grapes, hand picked off the most precious blocks, Stentiford represents the jewel in the crown of Coonawarra Shiraz, a bottle aged wine of peerless quality, matured under the estate cellars until release.

$5499each $657DOZEN EACH DOZEN Gapes are hand picked and fermented on skins while being treated to twice daily rack and return pump overs, extracting maximum colour, flavour and tannins. Components are pressed and pumped to a selection of completely new fine grained French oak hogsheads and barriques to complete primary ferments and malolactic. The finished wine is racked off lees and pumped back into refreshed barrels for maturation. A regimen of gentle rackings serve to develop the wine and achieve a high level of clarity. A rigorous selection of the finest barrels determines those most worthy of inclusion into the final Stentifords Shiraz.

Deep crimson red. Complex nose of black and blueberry, cinnamon and nutmeg spice fruit aromas. Barrel fermentation and maturation contributes vanilla and cedar notes. A powerful but elegant palate structure with spicy, dark berry fruit flavours, toasty cedar oak and a long finish displaying fine, lingering tannins. Drinking brilliantly upon release at several years of age, alongside roast sirloin, venison or smoked bacon casserole with nouille au jus.