Browse by Grape - Cabernet Sauvignon
Arguably the greatest red grape of France, producing the most majestic age-worthy wines, but also capable of thin and dilute or tough and tannic wine. With its green pepper and blackcurrant character this grape is the master of complexity and forms the backbone of Bordeaux's five First Growths, as well as comprising the majority of most classified 'right bank' wines. Italy's 'Super Tuscan' wines are largely Cabernet based. It is now also producing some of Australia and California's top bottlings, and is proving to be a star another quality producing countries such as South Africa and Chile.
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Australia :: South Australia :: Barossa
Cabernet Sauvignon, Syrah/Shiraz
Body: d - Medium to Full
Drink now, but will keep
Dense, inky red colour with a purple rim. The nose is layered, complex and seductive with great intensity and balance between ripe red to dark fruit and spicy undertones. The wine is upfront in its every aspect but elegantly put together so that the palate remains fresh and incredibly drinkable. The tannins are persistent
and savoury, the finish long and rounded.
75.0CL
Only 11 left
Australia :: Western Australia :: Margaret River
Cabernet Sauvignon
Body: d - Medium to Full
Drink now, but will keep
Very nice early drinking wine but will become more complex
75.0CL
In Stock
Australia :: South Australia :: Coonawarra
Cabernet Sauvignon
Body: d - Medium to Full
Drink now, but will keep
20% OFF!
Was £28.95, NOW £23.16
Magenta in colour with a full depth hue. The aroma is a delightful mix of mulberries and violets with a hint of rhubarb. An opulent mix of warm berry compote, juicy dark red plums, dark chocolate and cloves with a hint of nutmeg. The finish is long and lingering with mouth watering tannins.
75.0CL
In Stock
Australia
Cabernet Franc, Cabernet Sauvignon, Merlot
Body: d - Medium to Full
Drink now, but will keep
Colour: Dark garnet red
Bouquet: dark berry fruits with undertones of dried herbs and cigar box.
Palate: Elegant and refined with lovely berry fruits framed by supple savory tannins.
Grapes were destemmed, sorted and crushed into small batches for ferment. Wines were fermented with wild yeast, gaining layered complexity. Extended time on skins post fermentation gave the wine greater depth and savoury characteristics. The wine was pressed, and racked to oak for maturation. It was then left to evolve in oak for 16 months before blending for bottling.
75.0CL
Only 6 left
