RYMILL COONAWARRA
When Peter Rymill established the Rymill Coonawarra vineyards in 1974, with his wife Judy, he was igniting a passion for wine which ran through his families veins since his great-great grandfather, John Riddoch, founded Coonawarra in 1890.
While Judy managed the family farm, Peter tended to the vineyards whilst he completed a degree in Wine Science and a diploma in Wine Marketing. Peter set himself the goal not to build a winery until he felt he had established a brand and proven his skill as a winemaker by winning a gold medal at a wine show. He won a trophy at the Australian Small Winemakers Wine Show in 1987 and so construction began on the Rymill Coonawarra winery shortly after.
Here, the vision so characteristic of his great-grandfather, John Riddoch, is evident. And now, his son John brings a new generation to carry the family tradition and continue the pursuit of excellence.
OUR PHILOSOPHY
Building on the Rymill family’s history of pioneering within the Coonawarra region, our modern winemaking team has taken up the challenge to handcraft the very best expression of what the unique terra rossa soil and cool climate of Coonawarra can deliver.
The Rymill Coonawarra philosophy is to make wines of finesse, power and balance from only our own estate grown fruit. We are proudly 100% family, 100% Coonawarra and 100% estate grown.
Our philosophy extends beyond the wine as we know truly great flavour embodies the care taken in the vineyards to produce healthy vines and protect the environment around them. With this in mind we are committed to sustainable practices that meet the needs of the present without compromising the future, so the next generations of the Rymill family can continue to create the best of Coonawarra.
MATURATION RELEASE CABERNET SAUVIGNON
TASTING NOTES
A mature wine with a strong identity cellared under ideal conditions, full of fruit and a complexity of secondary aromas and flavours. This is a true dining companion.
Aroma: Vibrant notes of blackcurrants and cassis with notes of truffle, leather and crème brûlée
Palate: This wine has lively flavours of dark berries and black olive. The fruit has opened up beautifully from a little age and well integrated oak, resulting in a deliciously complex and layered wine.
Food Matching: Pair with vintage cheddar or a peppered rib eye with red wine jus and caramelised roasted root vegetables.
Cellaring: Whilst the wine has already been cellared for five years and is drinking beautifully now, it will continue to evolve perfectly for another five or more years.
