"The whole Valley was laughing at me, saying you can't do whole bunch Cabernet!" says Timo Mayer, who explained that he doesn't want to extract heavy tannins from his Cabernet, so he eschews new oak and ferments this wine using the technique of 'whole-bunch carbonic-maceration', which gives a soft extraction of flavour from the skins without the stalky, drying tannins that come from regular pressing-down and pumping-over. It makes for a hedonistic, silky wine, woven from delicate threads of blackcurrant, pomegranate, blueberry skins and purple petals - fabulously atypical for an Australian Cabernet. Timo's wines are now in huge demand and no one in the Valley is laughing at him now. 13% alc. Drink now-2040.

Press review:

The Wine Companion: “Cabernet from a north-facing slope on Hans and Anna Orth's vineyard in Coldstream. A combination of crushed fruit, whole berries and whole bunches. Matured in hogsheads (10% new). Fragrant with cranberries, boysenberries, plum skins, a little olive tapenade and well-judged florals from the whole bunches. Medium bodied, this juicy red is neither forced nor extracted and the sinewy, fine and long tannins are already in perfect harmony with the fruit. A delicious and atypical Cabernet.” 95 points

Vinous (previous vintage): "Brilliant violet. A heady and highly complex bouquet evokes fresh red and blue fruits, exotic spices, incense and vanilla. Stains the palate with vibrant bitter cherry, blueberry, spicecake, mocha and botanical herb flavors that become sweeter through the back half. Shows excellent clarity and floral lift on the youthfully tannic finish, which emphatically repeats the spicy note. The use of whole clusters (100%) really shows." 95 points