• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Return Of The Redman»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the 1966 vines are assembled into the estate flagship The Redman... The velvet virtue of old coonawarra vines»

Jamiesons Run Country Selection Cabernet 2003 CONFIRM 2003 VINTAGE

Jamiesons Run Country Selection Cabernet 2003 - Buy
Cabernet Sauvignon Coonawarra South Australia
The fruit for this wine was harvested from mature low-yielding vines on the Jamiesons Run most northerly Coonawarra vineyards, and grower vineyards east of Penola. A warm and sunny vintage ensured the fruit developed ripe berry flavours, moderate acid and fine, ripe tannins, the vines produced small compact bunches of small berries with excellent colour and regional varietal flavours. The Country Selection Coonawarra is a rich, elegant and perfectly balanced Cabernet Sauvignon from a grand old winery, a splendid red to be enjoyed with roasted lamb or duckling.

Currently
Unavailable
Harvested March to April 2003, the individual parcels of Cabernet Sauvignon were picked and fermented separately in small rotary fermenters. The gentle ferment lasted for 6-8 days during which time the juice was aeratively pumped over the skins to assist fermentation. The juice was then pressed off the skins and racked into new and prior use American and French oak to complete malolatic fermentation. The wine was then racked twice and returned to oak for a lavish nineteen months maturation. Following maturation each barrel group of different oak type and age was assembled then tasted and assessed, before blending into the final cuvee. Alcohol 14% Acidity 6.4 g/L pH 3.51
Deep, dark garnet red with purple hues. Subtle coconut, vanilla and sweet cedar oak overlay lifted aromas of raspberry, blackcurrant and black cherry. It's sensationally fragrant, brimming with coconut and currant, soft strawberry genoise, mint and deep dark briar, sweet mint and loam. These aromas are reflected in the fine, even palate with sweet spice and dark chocolate flavours adding further complexity. Mid way through you are comforted by a red carpet wavey red foresty fruits, wild and jujube-like, swimming against rivulets of olive-like grapey tannins. The wine has excellent mid-palate fruit, generous depth of flavour, a refined soft texture and a long finish.
Jamiesons Run
1 - 4 of 4
1
1 - 4 of 4
1
Jamiesons Run
The original Jamiesons Run was a remote outback sheep station owned by the Jamiesons Brothers in the mid 1800's

Jamiesons Run, based in the heart of the famous Coonawarra region was named as a tribute to it's pioneering past. Two men separated by time and distance laid the foundations for Jamiesons Run's creation. The first was Alfred Deakin, Australia's second prime minister with the assistance of Canadian irrigation experts William and George Chaffey and the second was John Riddoch.

Jamiesons Run

John Riddoch, a Scottish migrant, established the Coonawarra Fruit Colony and planted the first vines in the Coonawarra area in 1890. The Undoolya Block vineyard contains hundred-year-old vines that date back from Riddoch's time, and is located close to where the Jamiesons Run winery is today.

Riddoch discovered the region's brick red coloured soil that was to become known as Terra Rossa - Australia's most famous wine-growing soil. Jamiesons Run's connection with Coonawarra started in 1953 as Mildara Wines under the guidance of director Ron Haselgrove, who purchased what turned out to be some of the most sought after parcels of Terra Rossa soil in Coonawarra.

Winemakers all over the world agree that "great wine is grown in the vineyard" - but to grow great wine you first need great soil. The international fame of Coonawarra is built on Australia's most prized wine growing soil, Terra Rossa. Coupled with a cooler maritime climate that ensures maximum flavour complexity, Terra Rossa (meaning 'Red Land') has made Coonawarra a winemaking paradise.

Jamiesons Run

Although the Terra Rossa strip is only a few feet higher than neighbouring soils it has better drainage as a result. Vines dislike having 'wet feet' as this hampers their root development. Wet soil also means cold soil and it is a vital part of the Coonawarra phenomenon that, despite its cooler climate, grapes here repeatedly reach optimum ripeness. It is the warmth of the Terra Rossa soils that allow this consistency. An ideal mineral profile and low nitrogen content are also vital for taming the natural vigour of vines and producing low yields of highly flavoured fruit.

The Jamiesons Run core range consists of the original Coonawarra Cabernet Shiraz Merlot and four siblings. The Chardonnay has luscious stonefruit and creamy oak characters. The Coonawarra Merlot is a seductive wine with violets and red berries on the nose and palate. The Cabernet Sauvignon is an elegant and rich cabernet with sweet dark plum, mulberry and blueberry fruit flavours while the Shiraz displays ripe blackberry and dark cherry with subtle hints of spice giving the wine lift and grace. The Coonawarra Cabernet Shiraz Merlot is a classic expression of one of the world's great red winegrowing regions.

They all have a passion for the Coonawarra and strive to develop Jamiesons Run wines that display the finest characters from the region.

Jamiesons Run