Although better known for Shiraz, the Barossa Valley provides ideal growing conditions for Cabernet Sauvignon too, coaxing out the grape’s more hedonistic side, and some winemakers (David Franz and Ben Glaetzer to name two that we have spoken to), think that Cabernet should share the spotlight that Shiraz has been so rudely hogging for decades.

The quality in this wine comes first and foremost from the fruit, which is sourced from 29 year-old vines in a block of vineyards purchased by Magpie Estate in 2016 in the highly-prized district of Ebenezer, and then brilliantly handled by renowned winemaker Rolf Binder. Once fermented, the wine spends 24 months in a combination of new and used French oak barrels, closely managed by Rolf so as to never overshadow the gleaming, vibrant nature of the fruit. We would suggest that these credentials belong to a wine at a higher price than £17.95. In fact, we wouldn’t hesitate in pitching it against a £25 to £30 New World Cabernet. We think it’s called the ‘Good Luck Club’ Cabernet Sauvignon, because good luck finding a better value one!

It’s impossible to tell if a red wine is going to taste good from the colour alone, but you can tell if it’s going to taste ugly. A hint of bluish purple on the rim is a sure sign that it will taste scratchy and raw and wines that have a dull cast to them will have had the lifeblood sucked out of them by some meddlesome industrial process or another. This Cabernet Sauvignon has a gleaming, inky crimson colour, testament to the pure and natural concentration of its fruit. Although it’s a young wine, it already feels ‘broken in’, like a new leather jacket that you’ve worn for a couple of weeks. There’s none of that laminated new sofa or squeaky ‘new car’ feeling that you find in many young wines.

It has fabulous Cabernet Sauvignon aromas with plenty of ‘wow’ factor’ and a sleek and luxurious palate with so much mouth-watering ripeness and succulence that you develop a craving for more while you are still drinking it. As with any great Australian red, there's a sweet spot in the middle, where the combination of intense tangy fruit and sweet sensual spices from the oak creates a dynamic momentum at the heart of the wine. In the mouth it tastes sweetly delicious, but not in the style of a fruit-bomb, it’s beautifully focused and polished with ‘satin sheet’ tannins. It is devilishly easy to drink now, but will also keep for another five years at least, for those who prefer a bit more development in their red wine. 14% alc. Drink now-2029.

Press review:

The Wine Companion: “As much Barossa as it is Cabernet, brimming with fleshy blue/blackberry fruits. Its varietal personality peeks through in crunchy red berry fruits, confirmed on a finish of tangy acidity and finely textured tannin grip. Dark chocolate oak completes a generous, persistent and deliciously immediate Cabernet.” 92 points


Customer Comments:

“That Cab is not 'man of the match' more like 'player of the season' and so beautifully balanced ! I will be ordering more very soon!” - Mr. B.F.

“The wine is delicious. May I order six more bottles please?” - Mr. I.W.

“We’ve tried the Good Luck Club and loved it.” - Mr J.R.