Palate: Dark fruit, Red and Black Currants, Cassius, Smooth, Full Bodied
Nose: Cedar, Tobacco, Red Berries, Black Tea, Red Plums, Cherries, Lavender
Pairing: Cheese and Quince Platter, Venison, Poultry, Lamb
With Bordeaux, France, as home, Cabernet Sauvignon has ties to some of the most prestigious, expensive and long-lived wines in the world. It’s full-bodied and has complex notes of black cherry, cassis, dried herbs and violet. The big and bold characters pair perfectly with steak and other rich meats. Although, as also the most planted varietal in the word, it has a plethora of expressions and is wonderfully dynamic.
Western Australia’s most famous wine region was established by Dr. Tom Cullity at Vasse Felix in 1967. Quickly followed by Moss Wood and Cullen. Today, Margaret River has over 150 producers on widely varying soils with the region’s best reds coming off the ironstone gravel. Within the region, areas such as the Wilyabrup Valley—a warm maritime climate—are the beating heart of Cabernet plantings. Though famous for Cabernet Sauvignon, Chardonnay and Shiraz shine here too.