Geoff Merrill Parham Cabernet Sauvignon 2016 from McLaren Vale and Coonawarra is a powerful, inky cabernet named in honour of Geoff’s grandfather, delivering serious depth, structure and longevity in a very South Australian way. The nose shows lifted herbaceous notes rolling into deep mint, black olive, dark chocolate and meaty, savoury tones, with dense blackcurrant and blackberry fruit sitting underneath. It smells bold, complex and unapologetically old‑school.

On the palate, Parham Cabernet 2016 is intense, concentrated and larger‑than‑life, with richly ripe black fruits, dark chocolate and savoury, meaty nuances framed by strong, grippy tannins and distinct acidity. New American oak (27 months) adds vanilla, mocha and charred‑timber notes, giving a firm, structural spine built for long ageing. Critics have called it a blockbuster style, with mid‑ to high‑90s scores and clear advice to decant generously or cellar.

Food‑wise, Geoff Merrill Parham Cabernet Sauvignon 2016 needs richness and fat – think wagyu beef, rib‑eye on the bone, slow‑braised beef cheeks or lamb shoulder, where the tannin and oak are tamed and the fruit really shines. It will also work brilliantly with hard cheeses like mature cheddar or aged gouda.