Penley Estate Coonawarra Cabernet 2013
- Rich, full-bodied
“For under $10 a bottle, this will easily be your new fave home run.”
There is absolutely nothing more synonymous with “Coonawarra Cabernet” than Penley Estate, and with over 40 years of experience, Kym Tolley and Greg Foster have once again brought a classic Coonawarra Cabernet to the table and this is one dinner party you want to be invited to.
Loaded to the brim with flavour and texture, this shows notes of plush plums, blackberries, tobacco and spice, with a brush of mocha and the traditional eucalyptus flourishes. Seriously, this is an absolutely brilliant Coo-Cab (I can make that a thing, right?), from an all-star producer and at under $10 this will easily be your new favourite home run.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Ang and Bec Tolley, owners of Penley Estate, take their attitude towards wine from their mother's wise words: "grow up and be fascinating." The family purchased a plot of land in Coonawarra in 1988 and won their first gold medal the following year and from there, the excellence just kept on coming. Ang & Bec were left to ponder the future of Penley Estate when brother Kym retired in 2015, but instead of selling up they decided to "revitalise, reinvigorate and refresh the wine," to do justice to their history – a "rich mix of endeavour, passion and vision with a touch of scandal and madness thrown in for good measure." Kate Goodman, considered one of Australia’s best winemakers, was snaffled up a few years back by Penley in what can only be described as a major coup for the winery. Kate made her name setting up Yarra winery Punt Rd, and wineries who can claim to have stained her hands include Wirra Wirra, Tim Knappstein and Seppelt. She’s aiming for “life and lightness” in her wine, respecting the quality of the fruit. Bring it on.
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pork chops with honey, mustard and whiskey glaze
- 4 (about 150g each, 1.5cm thick) trim pork loin cutlets
- 2 tablespoons Tennessee whiskey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely grated orange rind
- 60ml (1/4 cup) fresh orange juice
- Salt & freshly ground black pepper
- Place pork in a dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and place in the fridge for 1 hour.
- Remove pork from the marinade. Transfer to a plate lined with paper towel. Place marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Divide the pork among serving plates. Drizzle with sauce. Serve immediately.