2022 Penley Estate Project E Cabernet Sauvignon

Concrete Egg fermented and matured Coonawarra Cabernet. Such a lovely individual expression of this classic Australian wine style.

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Description

The 'E' in Project E stands for 'Egg'. A concrete egg, to be exact.

Where the use of alternative vessels (terracotta amphora, ceramic etc.) has been embraced by some sectors of the more adventurous wine-producing crowd in other parts of Australia, back in 2019 this was the first wine ever in Coonawarra that started its life in an egg.

The beauty of a concrete vessel like this is that it breathes similar to the way an oak barrel does, softening the tannins, allowing the flavours and aromas of the fruit to slowly develop with oxygen, however, concrete is effectively inert so there's no oak flavour imparted.

What you get in the finished wine is the pure essence of Coonawarra Cabernet in all it's regal beauty. They say great wine is all about the fruit. well, with this wine, there's nothing else to taste!

"This way and that, it pulls you; in a good way. It's all boysenberry and blackcurrant with tips of mint, and the general feel is vibrant/unadorned."
- 93 pts, Campbell Mattinson (Halliday Wine Companion)

"Really like this, and think it will be better again with some more time to settle into bottle."
- 93 pts, Gary Walsh (The Wine Front)

TASTING NOTES – Ever so fragrant: there’s mulberry, lilac and blackcurrant. Raspberry licorice, pomegranate and bramble. All of the forest fruits really jumping out of your glass, and not a hint of wood flavour to be seen. Its juicy. Almost squishy. Like the perfect punnet of raspberries bursting on your palate. And the tannin, oh we could talk about the tannin for DAYS.

ARTWORK – Bruna Vettori – Bruna Vettori is an artist from Brazil. She is an economist with a creative soul and found a way to translate her feelings and connect with the world through art.

Back in 2019 we made the first concrete egg wine to come out of Coonawarra, this is the fourth time we have made this wine.

93 points - "Fermented in a stone egg and left on skins for 226 days. No oak maturation. The fruit flavours here are fresher than a daisy but the undertow of tannin is yet significant. This way and that, it pulls you; in a good way. It's all boysenberry and blackcurrant with tips of mint, and the general feel is vibrant/unadorned. This was very young/raw at the time of tasting but it's another very good release." - Campbell Mattinson (Halliday Wine Companion)

93 points - "Blood plum, blackcurrant, dried flowers, a flicker of mint and dried herb. It’s medium-bodied, offers plenty of crunch and energy, lots of fine stony/crushed rock tannin, brambly and crisp, with a little roasted red capsicum/pimento thing happening on a finish of brightness and precision. Really like this, and think it will be better again with some more time to settle into bottle." - Gary Walsh (The Wine Front)

Penley

Penley is one of the most progressive producers in the Coonawarra region. Born of a historic meeting of Reginald Lester Tolley & Judith Anne Penfold Hyland in 1945, two iconic Australian wine houses were melded under the Penley banner (Pen-folds & Tol-ley).

Today the estate is owned by sisters Ang and Bec Tolley, with the wines made by the gifted Kate Goodman. The sisters' mandate to Kate when she took the top job was simply to make the best wines she possibly could. Kate believes that, "Experimentation is the key to making great wine..." which has produced a fresh modern style of Coonawarra which both honours tradition and promotes innovation.

These wines have lovely balance and poise, they have a brightness and vivaciousness that is outside the norm for the region. Kate is rightly receiving high accolades for her work at Penley, bringing a fresh take to a historic region and reimagining Coonawarra for a new generation of wine lovers.

Winemaker Kate Goodman with owners Ang and Bec Tolley Discover Penley

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