The 'E' in Project E stands for 'Egg'. A concrete egg, to be exact.

Where the use of alternative vessels (terracotta amphora, ceramic etc.) has been embraced by some sectors of the more adventurous wine-producing crowd in other parts of Australia, back in 2019 this was the first wine ever in Coonawarra that started its life in an egg. The beauty of a concrete vessel like this is that it breathes similar to the way an oak barrel does, softening the tannins, allowing the flavours and aromas of the fruit to slowly develop with oxygen, however, concrete is effectively inert so there's no oak flavour imparted.

What you get in the finished wine is the pure essence of Coonawarra Cabernet in all it's regal beauty. They say great wine is all about the fruit. well, with this wine, there's nothing else to taste!

Ever so fragrant: there’s mulberry, lilac and blackcurrant. Raspberry licorice, pomegranate and bramble. All of the forest fruits really jumping out of your glass, and not a hint of wood flavour to be seen. Its juicy. Almost squishy. Like the perfect punnet of raspberries bursting on your palate. And the tannin, oh we could talk about the tannin for days.

"This way and that, it pulls you; in a good way. It's all boysenberry and blackcurrant with tips of mint, and the general feel is vibrant/unadorned."
- 93 pts, Campbell Mattinson (Halliday Wine Companion)

"Really like this, and think it will be better again with some more time to settle into bottle."
- 93 pts, Gary Walsh (The Wine Front)