"Eden Valley, cabernet sauvignon and '12 is a potent combination, with guaranteed success, but excels itself in this wine with its joyous display of cassis, superfine tannins and all-encompassing freshness" James Halliday, James Halliday Australian Wine Companion, July 2015

"Eden Valley cabernet sauvignon for the cellar? We have a contender. I wouldn’t say there’s a lot of enjoyment to be had here, as a young wine. But I would say
that there’s a wealth of enjoyment in store, for the patient. It’s a dry, sinewy wine, as much about sinewy wine, as much about structure as fruit, with fresh, dusty, tangy herbs threaded through boysenberried, cranberried, currant fruit. Oak has integrated terrifically well and the tangy, almost spritzy nature of the fruit
gives it a keen sense of life. It’s not a huge wine, but it will unfold both slowly and majestically" Campbell Mattison, The Wine Front, November 2014

"Plush and generous, dense with cherry, tea leaf and orange peel flavors, hinting at caramel as the finish lingers against refined tannins. Best after 2015" Harvey Steiman, Wine Spectator, 2015

On release the wine is deep red in colour with a red/purple hue. The wine is lifted and varietal. Lifted cassis leafy  undertones, spice and coffee add to the wines complexity. The wine is elegant with silky long tannin and a good acid backbone. Red currant and cassis primary fruit characters are evident through the palate. Subtle French oak characters of cinnamon , cream and hints of tobacco add  to the palate structure. The wines tannins are evident but supple. The wine has long persistence on the palate.

The William Randell range of wines were  created in honour of  the family's ancestor, the esteemed pioneer William Richard Randell. The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.

A warmer spring and cooler summer saw the Barossa begin vintage 2012 with some exceptionally healthy vines and expectations for early maturation. Maximum mean temperatures in the Barossa in spring (September to November) were slightly above average, which led to good vegetative growth, healthy vines and potentially early maturation, while summer's mean maximum temperatures were cooler than average. The fruit  was harvested at night. Fermentation was  carried out in a variety of small capacity fermenters.  After pressing the parcels were filled to French oak for maturation. The wine was racked after six months and the parcels were blended to form the final wine. The wine was matured in a temperature controlled barrel hall for 16 months in French hogsheads (barrels).