Awards and Accolades

2014 Vintage: 94 Points - James Halliday, Wine Companion
"A 52/48% blend, machine-harvested and field crushed, matured for 24 months in French oak (35% new). Attractive crimson-purple hue; the juicy, red and black currant palate finishes with balanced but firm tannins extending the finish."

2014 Vintage: 92 Points - Gary Walsh, The Wine Front
"Chocolate, mint and nougat, black fruit. Medium to full bodied, thick and tannic, very dense feel to this, with black fruit and black tobacco, firm acidity, and a dark chocolate and black olive aftertaste. It’s pretty well packed, that’s for sure. Needs a few years."

From the Winery

The Cabernet Sauvignon and Merlot grapes used to make this wine were specially selected from hand pruned, low yielding, mature vines grown on the Redman family vineyards in the heart of Coonawarra.

The conditions leading into the 2014 vintage were excellent, with above winter and spring rainfall. Flowering and fruit set was impacted by cold and windy weather which caused reduced yields. January and February were hot and dry, however, autumn was much cooler allowing the grapes to ripen to optimum maturity with the grapes harvested during the second week of April.

The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open concrete fermenting tanks and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels.

Redman winery is one of the pioneers of the Coonawarra district. Four generations of Redmans have lived and worked in Coonawarra since 1901. Today Malcolm, Bruce and his son Daniel continue the family tradition of making wines that are a true reflection of the quality of the Coonawarra region. Redman wines are elegant and well balanced in their youth, yet will also develop greater complexity when given a chance to age in the bottle.