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Coonawara Cabernet Sauvignon 2019 - Petaluma


  Australia / Coonawarra
ADD TO CART At your doorstep in 1 - 3 days

Unimaginable concentration!


Why do we love it?

Coonawara Cabernet Sauvignon - Petaluma, now you are thinking that it reminds you of something and we will tell you what... the great visionary of Australian wine, Brian Croser "father" of Petaluma Yellow and White Label! The most famous and premium wines of South Australia!

For the Australian owner of Petaluma winery, it was very easy to identify the best spots for vineyards that would give him extra premium wines. As they say, Brian Croser has the gift of seeing potential where others see nothing! After establishing the Petaluma winery in 1976, he became the first to plant vines in the Piccadilly Valley in the Adelaide Hills, where some of Australia's premium Rieslings are produced! And this is just one of his achievements since he helped shape the country's wine industry!

Coonawara Cabernet Sauvignon - Petaluma is grown in South Australia's most famous valley for high-quality Cabernet Sauvignon, the Coonawarra. The area is affected by the cold ocean currents that "penetrate" it daily, creating excellent conditions for the cultivation of the vine. This Cabernet comes from Coonawara's best vineyard with red soil (terra rossa), which absorbs and retains the heat of the sun, giving the grapes excellent ripening!

Its unimaginable concentration is therefore extra justified!









Tastes Like

The color is intense ruby. The nose has a nice intensity with a fruity, juicy, and particularly fresh botanical character, expressed mainly in the form of mint and eucalyptus. Blackberries, mulberry leaves and forest fruits are clear.

In the mouth, the botanical character prevails. It is of medium volume with high velvety tannins, and good acidity, while overall it is very dynamic, concentrated, and perfectly balanced. The aftertaste is long and fruity.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Coonawarra, Australia
Variety Cabernet Sauvignon
Aromas Mint, eucalyptus, black berries, mulberry leaves, forest fruits
Bottle Size 750ml
Barrique 16 months
Serving temperature 18°C
Aging 8 years
Closure Screw cup
Organic No



Pair it with grilled lamb chops, veal ragout with pappardelle, rib eye

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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