• French oak 
• Blackcurrant 
• Chocolate 
• Soft tannins 

"Outstanding winery regularly producing wines of exemplary quality & typicity. Will have at least two wines at 95 points or above, and have achieved a five-star rating for the previous two years" James Halliday, Wine Companion, 2019

"Dark garnet with red hues. Strong cabernet leaf, then blackcurrant, cedar redcurrants and spice. Medium-bodied and quite linear in shape with fine small tannins that are even from front to back, 20% new French oak soaked up by the fruit" James Halliday, Wine Companion, 2019

"Chocolatey cassis, violets, berries, dark plums, gravel and dried herbs; long, fresh and graphite-like, with measured dark fruit; classical in style" Jeremy Oliver, Wine Annual, 2020

Displaying a vibrant ruby red in the glass, this Cabernet Sauvignon has classic varietal aromas of blackcurrant and mint. A rich palate of mulberry and blackcurrant complimented by soft, natural tannins and subtle French oak. Complex and well-balanced with a smooth, silky finish. 

The Zema family has been consistenly producing exceptional hand crafted Coonawarra wines since 1982. All Zema Estate wines are Estate grown and vintaged. Coonawarra is renowned for its remarkable 'terra rossa' soil, a thin metre band of soil over-laying a deep formation of limestone. The Zema family is proudly traditional in its approach to vineyard practises, favouring hand pruning and limited irrigation to maxmise fruit quality. These practises are enhanced by the family's three strategically selected prime vineyard locations, capitalising on the regions subtle climatic variations. 

The wine was made from fruit which was harvested at its optimum maturity. The wine was fermented for 7 days under controlled temperatures in a combination of rotary and static fermenters. Maturation for 15 months in small French oak barrels has assisted in the development of a wine that shows vibrancy and richness. 

Well-structured with outstanding depth of fruit, this wine while drinking well now will continue to gain complexity and offer excellent cellaring potential. 

Food Pairing: Delicious with an eye fillet, braised beef or a garlic herb crusted lamb rack