Wines Padthaway Orlando - Lawson's - 1999

Orlando’s Cuvée Lawson’s 1999 from Padthaway, South Australia, is likely to be a fine example of the classic red wines produced in this renowned region. While precise details about the grape blend are not explicit, Padthaway’s red wines are commonly based around varietals such as Shiraz and Cabernet Sauvignon, sometimes blended with Merlot or other Bordeaux-style grapes. This 1999 vintage, now with over two decades of ageing, may well have developed mature aromas and complex tertiary notes thanks to careful vinification and bottle maturity. You can expect a wine with a deep, garnet hue, exhibiting aromas that might include dried dark fruits, tobacco, leather, cedar and perhaps earthy undertones, complemented by a softening of the tannins and integrated oak influences if barrel ageing was employed.

Padthaway lies within South Australia, one of the most important and innovative winemaking regions of the country. The climate here is moderate, benefiting from coastal proximity which tempers the heat and extends the growing season. The soils are often a mix of terra rossa—a red, well-draining earth—over limestone, which lends itself to producing wines with clarity, fine structure and good acidity. The region emerged as a premium viticultural area in the late 1960s and is known for crafting both robust reds with impressive cellaring potential and vibrant whites, supported by modern viticultural techniques and a keen respect for the land’s unique attributes.

Given the likely style and evolution of this wine, it would make a distinguished partner for roasted or grilled red meats, such as slow-cooked lamb shoulder or ribeye steak. Mature Padthaway reds also pair beautifully with dishes featuring earthy flavours—think wild mushroom risotto or root vegetable gratin—and can be complemented by hard cheeses. For a regional touch, consider serving with classic Aussie dishes like peppered kangaroo loin or beef pie.

To appreciate the full breadth of aromas and textures, decanting for up to an hour is recommended to aerate the wine and gently remove any sediment. Serve at a cool room temperature, ideally between 16-18°C. This will reveal the nuanced character and graceful evolution of this South Australian red.