This highly herbal Cab leads with notes of bay and tobacco leaf, mint, cracked black pepper and graphite, which are all as prominent as the red currant and cherry aromas. The palate comes with chunky, drying tannins and lifted acidity. This lacks the power-elegance balance Cabernet craves, but nevertheless, the supple fruit provides drinkability, if sipped beside a slab of rare red meat.

Dense, with tarry overtones and plenty of fresh herbal notes that mingle with chewy tannins and dark cassis, espresso and tobacco on the finish. Drink now. 18,000 cases made, 5,800 cases imported.

Scents of mint and green bell peppers mingle with cassis on the nose of the 2019 Y Series Cabernet Sauvignon. Cabernet has to be-next to Pinot Noir-one of the toughest varieties from which to make inexpensive wine, even in a warm, generally benign climate like South Australia's. The pronounced herbal edge of this wine speaks to those difficulties, even if the tannins are nicely managed and supple, the palate nicely mid-weight and the finish soft and gently dusty.