2024 Entropy Cabernet Sauvignon, Gippsland

Fruit off two blocks, including the 1982 north-facing site. A dash of cabernet franc in the mix. When gently handled and given the right vintage conditions, as in allowing proper ripeness, cabernet can be beautiful in Warragul. Here it is – a bright, garnet hue, alluring aromas of mulberries, cassis verging towards raspberries pepped up with fresh herbs and baking spices, plus a pop of meaty reduction. It is savoury, with a complex earthy/ferrous/iodine character. Perfectly mid-weighted and poised, with fine if lightly sandy tannins and plenty of refreshing acidity. It’s certainly in a youthful, exuberant stage – even if it is drinking well today – but another year or two will see this morph and garner more complexity. Drink to 2038.

96 points Jane Faulkner for Halliday Wine Companion, September 2025

Entropy Wines is the 2019 established project of William Downie-alumnus Ryan Ponsford who farms two dry-grown vineyards on the volcanic soils of the Baw Baw Shire of western Gippsland. Eschewing systemic herbicides or pesticides, his focus is on building soil health, while his work at the winery is a process of constant refinement seeking to present honest expressions of site and season.

The fruit for this wine was grown in two old vine parcels within Entropy’s Warragul vineyard. The handpicked fruit included a 10% component of Cabernet Franc, and the grapes were fermented with indigenous yeasts for a full month. The pressed wine matured for twelve months in French oak barrels of which 10% were new.

A classical expression of cool-climate Cabernet, this silky red is vibrant yet restrained, with savoury elegance among key words. This would sit well with herb crusted venison fillet served with roasted root vegetables and a reduction of Mullumbimby plum and pepper berries or a soy and garlic marinated steak served with blistered gain lan and shiitake infused dashi.