Cabernet Sauvignon

Coonawarra's terra rossa ridge — a narrow band of red volcanic soil over limestone bedrock running north-south through South Australia's most widely known Cabernet terroir — produces wines of distinctive mineral tension. Dusty Duke's Cabernet Sauvignon sources from this subregion's cool maritime influence, where diurnal temperature swings extend ripening and preserve acidity even in ripe fruit.

The wine undergoes traditional maceration on skins to extract tannin structure, likely fermented in temperature-controlled stainless steel before oak maturation (specifics of cooperage and duration not confirmed for this bottling). Coonawarra Cabernet characteristically shows the region's signature eucalyptus-tinged dark fruit and graphite minerality — a fingerprint of the limestone subsoil.

This expression balances ripe blackcurrant with the region's cool-climate austerity, delivering the structured tannin profile Coonawarra is known for rather than soft, fruit-forward extraction.