Coonawarra isn't the trendiest of wine regions these days, but the wines are such great examples of classic dry reds - this is a great case in point. A blend of Cab Sav and Merlot; the nose is wonderful, slowly developing, maturing and spicy. Smells a bit like an old carpet (in a good way!) with fruit notes of currant, plum and mint. Leathery tannins, firm and serious. Would love a steak. Classic.

Origin: It’s believed that the first wines made were in the Médoc region, in the west of France. Mainly Grown In: France leads the way here, with Bordeaux the big one. Also California, South Australia, central and northern Italy, plus Argentina. Key Facts: Found in almost all wine-producing countries of the world, Cab Sav is traditionally full-bodied, loaded with plenty of dark fruit (think blueberry and blackberry) and backed up by a zing of herbal/grassy kind of flavours. It’s also known for its strong backbone of tannin – that furry, drying sensation you sometimes get with red wines. Cabernet has plenty of it but is still a smooth talker regardless. In these blends, Cabernet takes the lead but is ably assisted by some or all of grapes like Merlot, Cabernet Franc, Malbec and friends. Cab makes friends easily... splash this around, and you will too. Fun Fact: Cabernet is sometimes described as a ‘donut’ – it has a hole in the middle (of the palate). Merlot is often used to fix this, adding flavour to the blend.