2010 d'Arenberg The Coppermine Road Cabernet Sauvignon Museum Release, McLaren Vale

Good depth to the colour; cassis fruit is confronted by more earthy/savoury aromas and flavours than those of the other '10 d'Arenberg reds; however, this is cabernet, and perhaps it's not so surprising.

93 points winecompanion.com.au

The 2010 d’Arenberg The Coppermine Road Cabernet Sauvignon Museum Release is a powerful reminder of just how compelling McLaren Vale Cabernet can be when it is given time. This wine comes from the elevated, ironstone rich vineyards along Coppermine Road, a part of McLaren Vale that consistently delivers structure, intensity and a distinctive earthy edge. The 2010 vintage was a standout in the Vale, producing wines with depth, balance and the sort of tannin profile that begs for long ageing.

d’Arenberg’s history is inseparable from the Osborn family, with fourth generation winemaker Chester Osborn famously marching to his own beat. Old school in philosophy but never afraid to challenge convention, the approach here has always been about vineyard expression first. Fruit is basket pressed, fermented with minimal intervention and matured in a mix of old and new oak, allowing the site rather than the cellar to lead the conversation. The Museum Release designation signals extended bottle ageing at the winery, releasing the wine only once it has begun to show its true character.

In the glass, this is Cabernet with serious personality. Blackcurrant, mulberry and dark plum lead, followed by classic Cabernet notes of mint, dried herbs and cedar. With air, savoury layers of graphite, tobacco leaf and cocoa emerge, underscored by that telltale ironstone character. The palate is firm yet composed, with chewy, resolved tannins and a long, drying finish that feels confident rather than aggressive.

This is a wine that loves bold, hearty food. Chargrilled beef, venison, slow cooked lamb shoulder or aged hard cheeses all feel perfectly matched. Thanks to its time in the d’Arenberg cellars, it is drinking beautifully now, but there is still plenty in reserve and it will continue to evolve over the next decade, gaining more savoury complexity and polish.