Crawford River, a family-run estate in Victoria’s Henty region, is known for producing exceptional cool-climate wines, particularly Riesling and Cabernet Sauvignon. Established in 1975 by John and Catherine Thomson, the winery has built a reputation for crafting wines with elegance, structure, and longevity. The estate’s philosophy centres around minimal intervention, allowing the terroir to shine through in every bottle. Their Cabernet Sauvignon is a standout, consistently displaying depth, balance, and remarkable ageing potential.

Henty’s cool maritime climate, influenced by the Southern Ocean, ensures a long growing season, allowing grapes to develop intense flavours while retaining bright acidity. The soils are a mix of basalt and limestone, providing excellent drainage and contributing to the wine’s mineral complexity. The Cabernet Sauvignon is hand-harvested, fermented using indigenous yeasts, and aged in French oak, adding layers of structure and finesse.

Appearance: Deep ruby with a slight garnet hue at the rim, indicating early signs of development. The wine is brilliantly clear, with a medium-plus viscosity that clings to the glass, forming slow-moving tears. Light reflects off its surface with a subtle crimson glint, suggesting its youthful vibrancy.

Aroma: A compelling bouquet of blackcurrant, dark cherry, and plum, intertwined with layers of graphite, cedar, and dried herbs. Subtle notes of tobacco, crushed violets, and a hint of cocoa emerge as the wine opens, adding depth and complexity.

Taste: A refined palate showcasing concentrated black fruits—cassis, blackberry, and dark cherry—balanced by fresh acidity and fine-grained tannins. Hints of bay leaf, liquorice, and earthy undertones provide a savoury dimension, while delicate oak integration offers notes of vanilla and spice.

Finish: Long and persistent, with lingering black fruit, cedar, and a touch of graphite. The tannins are firm yet polished, suggesting excellent ageing potential.

Food Pairing: Slow-roasted lamb shoulder with rosemary and garlic, aged cheddar or Comté, venison with juniper sauce, chargrilled ribeye with a peppercorn crust, and wild mushroom and black truffle pasta.