The Parker Estate winemaking team is led by Andrew Hardy who has over four decades of experience making wine in Coonawarra. After completing his degree in Oenology, he joined Brian Croser at Petaluma in 1982, where for nearly four decades he made wine across a selection of premium growing regions in South Australia.

During this time, he also completed stints in California, Oregon and Bordeaux, and held the reins at Knappstein in the Clare Valley where he also played a pivotal role in the industry’s adoption of the Screwcap closure.

Fruit for this wine comes entirely from our ‘Abbey’ estate vineyard at the Parker Cellar Door, specifically the ‘95 Block’. The 95 Block subsection of our vineyard is located west of the cellars and is planted with Reynell selection Cabernet Sauvignon. These vines are original cuttings from Bordeaux, brought to Coonawarra before they were lost to France due to Phylloxera in the late 1800s. The 95 block also has a small section of Petit Verdot, which was harvested and co-fermented with the Cabernet Sauvignon.

Tasting Notes

"80.5/19.5% cabernet sauvignon/petit verdot, both off the Abbey vineyard. Aged 17 months in French barriques, 73% new. No matter how you approach this, it's a big, tannic wine and the fruit is having a tussle with the substantial oak flavouring and tannins. A bit of a blockbuster. It will have fans, but there is no pretence at elegance here." 93 Points - Halliday Wine Companion, Jane Faulkner (2021).