Vineyard founder Keith Hentschke went against the grain when selecting three hillside sites to plant Cabernet, and the risk has paid off. This is a cabernet of wonderful typicity.If you wanted to show someone what Cabernet Sauvignon was all about you could do a lot worse than a glass of this!
Drink now + 6 years
South Australia region of Australia
Huge, huge, huge! If you consider that Australia is pretty much the size of Europe, you will understand why South Australia as a state is so hugely important for the country’s wine industry, crushing nearly half of Australia’s total grapes destined for wine production.
There are 16 wine regions in total. Of these the most famous is the Barossa Valley which is known for its larger than life red wines, usually made from Shiraz. Also found in the Barossa region is Eden Valley, a region that crafts crisp and cool Riesling. Another Riesling hub, and better known than Eden Valley, is Clare Valley but Riesling is not Clare’s only strong suite as it also has a good reputation for making concentrated, scented Shiraz.
McLaren Vale extends inland from the coast and is shaking off its reputation of being a red wine workhorse region. It is now recognised as a great location for Shiraz, Cabernet Sauvignon and Italian varieties too, and it has some of the oldest vines in Australia. The Adelaide Hills, even though close in proximity to the big red wine Mecca of McLaren Vale, crafts very poised and crisp white wines and has a reputation for Sauvignon Blanc in particular. On the Limestone Coast, Coonawarra is a distinctive region for crafting elegant but rich Cabernet Sauvignon thanks to its relatively cooler proximity to the sea.
Kangaroo Island, The Riverland, Padthaway, Mount Benson, Wrattonbully, Southern Flinders, Langhorne Creek and Currency Creek, as well as regions from the Southern Fleurieu, produce an eclectic range of wines from all manner of varieties.
Home for this varietal is the Bordeaux region of Western France, where some of the greatest red wines are created at Châteaux Lafite, Latour, Margaux and Mouton-Rothschild.
Cabernet Sauvignon is a late ripening grape that requires more sunlight and a warmer climate, so it is found in many areas of the New World. Napa Valley California, Hawke’s Bay New Zealand and Coonawarra Australia make superb Cabernet wine, where the levels of ripeness achieved make blending unnecessary. It’s bunches are loosely formed and the grapes are thick skinned and have a high skin to pulp ratio.
Classically this varietal gives low yields of full bodied, high acid, tannic wines. The classic flavours are blackcurrants. In cooler regions, this can be accompanied by notes of green capsicum and cedarwood, which become more accentuated as the wine ages. Warm climate Cabernet Sauvignon can have more of a black cherry, and even olive, fruit character.
Cabernet Sauvignon is the best grape varietal for ageing, what with its strength in tannin, fruit structure and fruit concentration. Cabernet wines (and the blended wines) can improve over decades, often developing complex, integrated secondary fruit flavours.
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.