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Coonawarra, an Aboriginal word meaning “honeysuckle,”
is a renowned wine region on South Australia’s
limestone coast. Located midway between Adelaide
and Melbourne, this inland region is best known for
Cabernet Sauvignon and Shiraz grown in its famous
“terra rossa” (red clay over limestone) soils. The area’s
unusual geology is found almost nowhere else in
Australia and gives local wines a uniquely expressive
character, blending a great depth of fruit with high-
toned aromatics and a famously elegant texture.
While styles of Australian Shiraz
can vary dramatically, most of them
feature a softer, fuller body than other
reds. This offers intriguing pairing
opportunities with red meat, game
and other full-flavored fare. Without
overwhelmingly youthful tannins or
screeching acidity, the Hyland is also
a worthy accompaniment to spicier
preparations, such as Moroccan lamb
stew, Korean sizzling beef or roast pork
with mole sauce. But, above all else, this
wine loves a good barbecue!
Winemaking is in Kym Tolley’s blood.
He is directly related to two of Australia’s
pre-eminent wine families—the
and the Tolleys.
his diploma in wine production in
joined the Penfolds
worked with the renowned winemaker
Jeffrey Hyland, as well as Max
of the iconic bottling
Grange. He remained
for 15 years before setting
on his own. In 1988, after
that winemaking satisfied all of his
urges and he had “not been
think of anything else [he’d]
further honored his
by founding the Penley
Deep reddish-purple in color, the 2009
Hyland is redolent of fresh black cherry
and blueberry backed by hints of smoke,
eucalyptus, chocolate and espresso. The
flavors are consistent with the aromas,
but enlivened by a joyfully juicy acidity
and hints of bay, vanilla and orange.
The dry summers and well-draining
terra rosa soil ensure that the grapes get
amply ripe, resulting in a plump, round,
exuberantly fruity wine that will age
nicely in the short term but has enough
softness to be enjoyed today.