William Redman learnt winemaking under the guidance of Ewen McBain, at John Riddoch’s winery. He had obtained this work after arriving in Coonawarra, in the year 1901. The viticulture and winemaking practices followed by the third and fourth generations today can be traced back to Bill’s lessons in the wine region. The company uses fruit plucked off 20 to 100-year-old grapevines from Redman Vineyard. Wine is fermented in stainless steel and open concrete fermenters.
The fruit used to produce Redman Cabernet Sauvignon was mechanically harvested and then crushed in the field. The resulting wine displays a dark red colour with purple tinges. A whiff of the wine reveals mesmerising aromas of cassis dark berry, violets and oak. The medium-bodied palate packs rich fruit flavours and fine-grained tannins, ending the wine in a long and flavoursome finale. Suggested food pairings for this beautiful Cabernet include Scottish beef stew, braised lamb with peppers and oregano and sharp Cheddar cheese.