Parker Coonawarra Estate
Summary
Parker Coonawarra Estate operates a 25-hectare vineyard on South Australia's Terra Rossa strip, focusing primarily on Cabernet Sauvignon that expresses the distinctive mineral qualities of the region's brick-red soil over limestone and cool maritime climate. Their winemaking balances traditional methods with modern precision, maintaining a classic approach through careful hand-sorting, open-top fermentation for premium wines, and extended French oak maturation that preserves the characteristic mint and blackcurrant flavor profile of Coonawarra Cabernet.
Heritage & Leadership
Parker Coonawarra Estate was established in 1985 by John and Faye Parker, who purchased the property in the heart of South Australia's Coonawarra region. The estate began with the planting of vines on the prized Terra Rossa soil that defines the region, eventually growing to 25 hectares. John Parker, a former accountant with a passion for fine wine, specifically selected this location for its exceptional terroir after extensive research into the area's viticultural potential.
In 2011, the Parker family sold the estate to Treasury Wine Estates, one of Australia's largest wine companies, which continues to operate the winery today. Under Treasury's stewardship, the estate has maintained its focus on premium Cabernet Sauvignon production while benefiting from increased investment in vineyard management and winemaking facilities. The transition marked a significant chapter in the estate's development, expanding its distribution capabilities while preserving its winemaking heritage.
Vineyards & Wines
Parker Coonawarra Estate encompasses 25 hectares of vineyards situated on the famous Coonawarra Terra Rossa strip. This distinctive soil profile consists of thin, brick-red topsoil (30-40 cm deep) overlying a limestone base, providing excellent drainage and mineral content that particularly benefits Cabernet Sauvignon vines. The vineyards are planted predominantly to Cabernet Sauvignon (80%), with smaller plantings of Merlot, Petit Verdot, and Cabernet Franc completing the Bordeaux varietal focus.
The estate's flagship wine is the First Growth Cabernet Sauvignon, produced only in exceptional vintages from select parcels of the oldest vines, which now exceed 35 years of age. The Terra Rossa Cabernet Sauvignon forms the backbone of the portfolio, consistently expressing the region's characteristic mint and blackcurrant flavor profile. The cool climate of Coonawarra, with its maritime influence from the Southern Ocean approximately 60 kilometers away, creates a long, moderate growing season that allows for optimal flavor development while maintaining natural acidity in the grapes.
Philosophy & Practice
Parker Coonawarra Estate adheres to a winemaking philosophy centered on expressing the distinctive character of Coonawarra terroir. Harvest is conducted in the cool early morning hours to preserve fruit freshness, with hand-sorting of grapes before fermentation. The winemaking team employs both traditional and modern techniques, including open-top fermenters for premium batches and temperature-controlled stainless steel for other wines.
For the estate's premium wines, aging takes place in French oak barrels (35-40% new oak) for 18-24 months, allowing for integration of tannins and development of complexity without overwhelming the fruit character. The winery practices minimal intervention in the cellar, focusing instead on meticulous vineyard management to ensure quality begins in the vineyard. Canopy management techniques, including leaf plucking and shoot thinning, are employed to achieve optimal sun exposure and air circulation, reducing disease pressure and promoting even ripening across the vineyard blocks.