Coonawarra

Coonawarra red wine means one thing above all else: Cabernet Sauvignon. This cool-climate South Australian region runs its vineyards on a Bordeaux-like Mediterranean climate, and Cabernet Sauvignon accounts for 60 per cent of every harvest — a dominance that tells you exactly what Coonawarra does best. If you want to know why Coonawarra Cabernet earns its devoted following, the style is the answer.

Why choose Coonawarra wine?

Coonawarra Cabernet Sauvignon is medium to full-bodied with firm tannins, concentrated dark fruit, and the region's signature mint and eucalyptus lift that no neighbouring Limestone Coast appellation replicates so consistently. Oak maturation adds a thread of spice, giving the wines structure to age. That profile is a natural match for a Sunday roast lamb or a chargrilled ribeye — serious food wine for serious red-wine drinkers who want something with both personality and cellar credentials. If you want Australia's most distinctive Cabernet Sauvignon from the Limestone Coast, our Coonawarra selection starts here →

What makes Coonawarra's soils special for red wine?

Coonawarra sits on red limestone-derived terra rossa soil, widely credited for producing some of Australia's finest red wines and giving the vines excellent natural drainage.

Is Coonawarra a warm or cool wine region?

Coonawarra is regarded as a cool region, which tempers ripeness and preserves the fresh, defined fruit character that sets its Cabernet Sauvignon apart from warmer Australian regions.

Does Coonawarra produce anything other than Cabernet Sauvignon?

Yes — Coonawarra Shiraz is worth trying. It is lighter-bodied than Barossa Shiraz, with concentrated blackberry fruit and the same herbal, minty notes the region is known for.