The Wicks Estate Cabernet Sauvignon, crafted in the cool-climate Adelaide Hills of South Australia, is a compelling estate-grown expression. Matured for 12 months in French oak, it delivers rich cassis and dark cherry fruit, interwoven with notes of tobacco leaf and dark chocolate — all riding on a plush yet finely-structured tannin frame. While exact critical scores aren’t widely publicised, the vintage is listed at 14.5% ABV. A classic accompaniment to slow-roast lamb or aged cheddar, it’s approachable now yet rewards gentle cellaring over 5 to 8 years.