First made in 1982, the John Riddoch Cabernet Sauvignon was conceived as a flagship wine for Wynns. John Riddoch himself was a true visionary. Amongst his many achievements are the building of the Wynns Gabled winery and the establishment of the Coonawarra Fruit Colony
Wynns Coonawarra Estate John Riddoch is the definitive Coonawarra Cabernet Sauvignon -- and is arguably richer and more concentrated than any other wine from the region. It is produced from the very best Cabernet Sauvignon grapes available to Wynns each year and even then it is not made if material does not meet Wynns stringent quality criteria.
An immensely powerful Cabernet, Wynns John Riddoch is acknowledged as one of Australia's -- and the world's best -- varietal wines. The 1997 is the thirteenth John Riddoch to be released -- the wine was not made in 1983, 1989 and 1995, reflecting Wynns policy of not compromising the quality of this Coonawarra benchmark. Matured in French oak for up to 26 months, this wine is a blockbuster from the best vineyards in Coonawarra.
Winemaker Sue Hodder's Taste Notes: "The combination of fruit flavours and oak accents give this wine texture and dimension only achievable from great vineyards. A big wine showing immense concentration and layers of sweet fruit bound by firm tannins and coffee-like oak."
In its youth, John Riddoch is intense, almost black in colour.
Rich, ripe and complex, the bouquet is a voluptuous infusion of red berry, chocolate, mint, mushroom and cassis-like cabernet aromas merging with lifted, spicy new oak.
It is full-bodied with persistent and mouth-filling ripe berry flavour and excellent structure. This immensely powerful cabernet requires long term cellaring - at least 10 to 20 years - to fully appreciate its complexity.
What is now Wynns Coonawarra Estate was founded by Scottish pioneer, John Riddoch. He recognised the potential of a small strip of fertile red soil, the terra rossa, in the far south east of South Australia, which is now some of the most expensive viticultural land in Australia. He planted vineyards in 1891, and completed the estate's famous three-gable winery in 1896.
Today Wynns Coonawarra Estate is the region's pre-eminent wine producer and largest single vineyard holder with the best and longest established vineyard sites in Coonawarra. Its wines are regarded as benchmarks for the district; lauded for both their consistent quality and depth of flavour.
"Large-scale production has not prevented Wynns (an important part of TWE) from producing excellent wines covering the full price spectrum, from the bargain-basement Riesling and Shiraz through to the deluxe John Riddoch Cabernet Sauvignon and Michael Shiraz. Even with steady price increases, Wynns offers extraordinary value for money. Investments in rejuvenating and replanting key blocks, under the direction of Allen Jenkins, and skilled winemaking by Sue Hodder, have resulted in wines of far greater finesse and elegance than many of their predecessors." - James Halliday
94 points James Halliday
Deep purple-red; sweet cassis fruit and powerful but integrated oak on the bouquet lead into a power-packed palate, rich and deep, with tannins providing a sledgehammer finish. History shows that the tannins will in fact soften. (10/1999)
89 points Stephen Tanzer's International Wine Cellar
Full ruby-red. Deep aromas of currant, dark chocolate, meat, tar, peat and scotch. Concentrated, brambly berry flavors complicated by meat and truffle notes. Juicy, sweet and deep. Finishes fairly tannic, but the tannins are fine and there's plenty of lingering flavor. (7/2000)
- 5 Star Winery - Halliday Wine Companion
- 2010 Gourmet Traveller Winemaker of the Year (Sue Hodder)
A collector's item! We believe this wine to be wonderful - however, as with all aged wines, it comes with a 'Buyers be aware' clause, and some labels may not be perfect. If you have any queries, please just drop us an email or give us a call!
13.5 alc vol
|Units of Alcohol per Bottle||10.1 units|
|Cellaring Potential||22 years +|
|Allergen Information||Contains sulphites|
|Food Matches||Decant before serving. Best paired with beef, venison, and cheeses at between 16-18˚C|