What region in Australia is recognized for producing Cabernet Sauvignon with a distinct herbal characteristic?

Coonawarra is well known for producing Cabernet Sauvignon with a distinctive herbal characteristic, which is often attributed to its unique terroir. The region features terra rossa soil, a deep red soil that is rich in nutrients and ideal for growing high-quality Cabernet Sauvignon grapes. Additionally, the cool climate and extended growing season contribute to the development of complex flavors in the wine, including herbal notes alongside typical Cabernet Sauvignon characteristics like blackcurrant and mint.

These herbal characteristics can be more pronounced in Coonawarra due to the specific growing conditions and the influence of the maritime climate, which helps in preserving acidity and enhancing aromatic complexity. This makes wines from Coonawarra particularly recognized for their herbaceous quality, setting them apart from other regions in Australia where Cabernet Sauvignon is produced.

While Margaret River is also known for excellent Cabernet Sauvignon, its flavor profile tends to lean more towards fruit-forward expressions with some minty notes rather than the pronounced herbal character found in Coonawarra. Hunter Valley typically produces wines with a more fruit-driven and softer style, often showcasing ripe fruit and earthy characters. Tasmania is recognized for its cool climate wines, more commonly noted for elegance and freshness rather than distinctive herbal notes.