Wines Coonawarra St Hugo - Vetus Purum - 2015

St Hugo’s Cuvée Vetus Purum 2015 hails from the renowned stomping grounds of Coonawarra, South Australia, an appellation recognised for producing red wines of remarkable character and structure. While the precise blend of grape varieties for this cuvée isn’t definitively recorded, reds from Coonawarra are typically shaped by Cabernet Sauvignon, sometimes blended with Merlot or Shiraz, lending a rich, layered profile. The 2015 vintage itself is celebrated for producing wines with excellent concentration and balance, courtesy of favourable weather patterns during the growing season. In the glass, one might expect a deep, vibrant hue, aromatics hinting at blackcurrant, cassis, dark cherries and possibly a touch of cedar or tobacco, allied to subtle oak undertones resulting from maturation in barrel. The palate is likely to be structured, with ripe tannins and a lingering, elegant finish, showcasing Coonawarra’s hallmark freshness and poise.

Coonawarra sits astride the famed terra rossa — a narrow strip of vivid, iron-rich red soil over limestone, granting the wines distinct minerality and finesse. The region’s maritime-influenced climate, shaped by proximity to the Southern Ocean, brings cool nights and mild days, extending the ripening season and fostering grapes that strike a fine balance between richness and acidity. This combination of unique soil and climate has cemented Coonawarra’s reputation as one of Australia’s premier addresses for age-worthy reds, particularly those with Cabernet Sauvignon heritage.

To complement the depth and complexity of St Hugo’s 2015 Cuvée Vetus Purum, opt for flavourful pairings such as roast lamb with rosemary, beef Wellington, or a classic Australian beef pie. A rich mushroom risotto or aged cheddar will also resonate with the wine’s savoury notes. For an authentically local touch, accompany it with a hearty kangaroo fillet or barbecued ribeye steak.

For optimal enjoyment, decant the wine an hour before serving to unlock its bouquet and soften the tannins. Serve at 16-18°C to highlight its structure, complexity, and vibrant fruit character. This wine can be enjoyed now, but will also reward further cellaring for several more years.