The Coonawarra appellation lies in the south-east of South Australia, within the wider Limestone Coast zone, close to the border with Victoria. Its reputation rests on a narrow strip of terra rossa soil, a thin red clay rich in iron oxide sitting over a limestone base, which sets it apart from neighbouring terroirs of the Limestone Coast such as Padthaway or Wrattonbully. The climate is cool and temperate, shaped by the maritime influence of the Southern Ocean, where cold current upwellings moderate summer temperatures and extend the ripening season. The principal grape varieties grown are cabernet sauvignon, the region's signature variety, along with shiraz, merlot and chardonnay. This combination of free-draining soil, a cool climate and an underground limestone water reserve gives Coonawarra conditions especially well suited to viticulture.
Grape varieties: Vins rouges : cabernet-sauvignon, syrah, pinot noir, sauvignon, chardonnay
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Coonawarra is above all red wine country, led by cabernet sauvignon, often blended with shiraz or merlot; a chardonnay white rounds out the local production. Coonawarra cabernet sauvignons show a deep colour and aromas of blackcurrant, blackberry, plum and dark cherry, carried by firm yet silky tannins; the finest examples can age gracefully for decades. The region's shiraz, medium-bodied, develops spicy notes and raspberry fruit, and is traditionally blended with cabernet sauvignon. Merlot, grown in smaller quantities, produces elegant wines, whether varietal or blended. These structured red wines pair well with grilled or roasted red meats, lamb and matured cheeses. The chardonnay, a smaller part of production, suits poultry and fish in sauce.
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