A complex nose of blackcurrant, liquorice and wild berries with subtle notes of vanilla and spiced oak adding list and support. A medium-bodied palate with ripe, juicy fruit and fine-grained silky tannins.

Penley Estate was born from the marriage of two families, the Penfolds and the Tolleys, two of the great pioneering South Australian wine dynasties.

Established in the mid 1980s from a few acres on vines planted in Coonawarra, the estate shot to prominence in 1989 when the Phoenix Cabernet Sauvignon won Gold at the prestigious Adelaide Wine Show.

Today, the estate has grown significantly in size and includes a state of the art winery surrounded by 200 acres of vines.  It remains in the family, being owned and run  sisters: Ang & Bec Tolley who represent the 5th generation. In tandem with winemaker Kate Goodman they have set about revitalising the estate and creating a new style of Coonawarra wines , with a softer, more elegant touch than is sometime associated with the region.

Today Penley estate has re-established itself as the most exciting and progressive winery in Coonawarra.

The region of Coonawarra is a 16km strip comprising of iron and nutrient rich soil famously called terra rossa, and has become one of the most renowned terroir soils in the world. Known in particular for its Cabernet, the wines of Coonawarra show classic cassis and blackberry flavours with enhanced characteristics of spice, aromatics and minerality derived from the soil due to its good fertility and drainage. Maturing the wine in French oak, winemakers, Kate Goodman and Matt Tilby are committed to creating contemporary Coonawarra varietal wines.

65% Cabernet Sauvignon, 20% Shiraz & 15% Merlot

Ideal with slow cooked red meat and tomato based pasta.