The Holy Trinity of Wine: Colour, Smell, Taste

Grown on a gently sloping block that runs down to the river, Pound Road gets its name from one of our boundary entrances. Strongly coloured, this medium to full-bodied wine has all the attributes that a Cool Climate Cab should have, subtle but long flavours, and a gentle but distinct earthiness that gives this wine great character.

Adelaide Review “Hot 10” 2012
A Cabernet with dense ripe redand blue lifted fruits and rich cassis and tobacco notes..There some spice mix and earthy tones too. The wine is full bodied and fruit forward with pleasing black fruit surrounding a leafy core. The tannins are fine and focused. Good cleansing acidity and an elegant gravelly and savory finish. Something a little more old-school.

Philip White – Drinkster & InDaily                      Oct- 2012 94+ points
This is a new benchmark for Adelaide Hills Cabernet. Once I got past my excited urge to liken the wine to a certain type of woman – it’s far too ambisexual for that – I settled on regarding it as a Cabernet from a great vineyard in a great spot in these Hills and perhaps the best Cabernet I’ve yet seen those eastern parts yield, and immediately felt much happier about it. It’s taken some time: when it was first released it seemed a bit clunky and cubist, but it’s way past that stage now, having had the chance to mellow then set. I wondered if vigneron John Struik engages the assistance of Shaw & Smith in the winemaking division: if he doesn’t they should be worried, because this is extremely close to their distinctively streamlined, polished, expensive style. It doesn’t glint like garnets or tourmaline. It shimmers with a silky midnight carbon fibre sheen. It’s reassuring and luxurious. It’s very slightly minty, with a prickly whiff of the old pepper tin, but otherwise it’s pure pulchritude in the most determined and slippery sense. If you need any further style hints, let me say I squeezed it between a Paradise IV Shiraz and a Castagna Genesis and it looked real comfortable. Perfect with juicy rare beef in a pepper and cream sauce, provided those parsnip tails are properly caramelised

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