A blend made of 55% Cabernet Sauvignon and 45% Merlot sourced from three separate sites around Coldstream, a warmer sub-region of the Yarra Valley. Bright, fragrant and full of blackcurrant fruit, plum, hints of cassis and spice. A really supple and even wine with a lovely refreshing, clean finish and wonderful length.
This is is a bold, fruit driven blend that combines an old world style with typically contemporary winemaking ingenuity which is commonplace in Australia’s Yarra Valley. Highly acclaimed and named Wine of the Year in 2012 by The Age & Sydney Morning Herald, it’s soft and juicy with a medium body and well-structured tannins. It’s a serious wine and one that has fantastic ageing potential.
Drink now + 2 years
Yarra Valley region of Australia
You couldn’t get much more of a classic blend of two red varietals – this is the stuff that top Claret is made of – although those producers wanting to make a Bordeaux style of wine have transported it to the majority of wine-producing regions in the world.
This blend will produce a wine that is bold and concentrated with lots of berry fruit flavours and a large dollop of tannin. (See also Cabernet Sauvignon and Merlot)
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Salads & Vegetables
This wine would work well with a Thai style beef salad or a shredded duck equivalent. It suits most barbecued and grilled meats so a Mexican dish would work well.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Rich creamy sauces, such as cheesy carbonara, work well with this wine.
Casseroled game such as pheasant and venison work well with this wine but it is also perfectly suited to duck, beef, lamb and boar!
Herbs & Spices
The strong flavours of black pepper, garlic and chives make an excellent match for this wine. It would also stand up well against mint, rosemary and thyme.
Oaky wines can be tricky to pair but we think paprika flavoured foods would work well with this wine.
This wine works well with Brie, Camembert, Edam, Red Leicester and Chaume cheeses.