Only spanning 15km in length, with a width of 200m to 1.5km, the Coonawarra region has maintained its identity since 1890 when the first vines were planted.  It contains approximately 25 cellar door outlets within its relatively small stretch of land, and borders the Wrattonbully and Mount Benson regions.

Predominantly producing cabernet sauvignon, the region is also quite well suited to other red varieties such as shiraz, petit verdot, and pinot noir, and white preferred varieties directed towards that of the sparkling wines, chardonnay and riesling.

The terra rossa soil of the Coonawarra is hardly unique to the region, being found all along the Limestone Coast.  However, it is the Coonawarra which made this soil famous, its soil profile displaying rich, red loams from a few centimetres to a metre thick.

During the ripening phase, the area experiences long, cool hours of sunshine, permitting fruit to nurture intense flavours and preserve respectable acid levels.