Cabernet can be used to refer to wines made using the Cabernet Franc grape variety. In Australia we often refer to cabernet and Cabernet Sauvignon in a similar manner, making little or distinction between the two. Cabernet Franc is lighter than Cabernet Sauvignon making a bright pale red wine and contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and style of wine, additional aromas can include raspberry, and sometimes even violets. If the label says “Cabernets” then it is almost certainly a blend, probably of Cabernet Sauvignon and Cabernet Franc.
Full and textured palate with fine silky tannins. Once again, black current and bay leaf flavours dominate with underlying red berry and milk chocolate notes. This wine is drinking well now, with great integration of fruit and oak and a good mix of primary fruit and secondary aged characters.
Concentrated with lifted floral characters. This wine has all the hallmarks of classic Margaret River cabernet with black current, wet earth, leather, dusty cocoa and bay leaf. The cedar oak is well integrated along with complex cigar box and espresso characters.
This wine suits the classics. Try with matured hard cheeses, rosemary infused lamb or rare beef fillet steak.
This super-premium red was made from old, low yielding vines and highlights the richness and uniqueness of Coonawarra cabernet sauvignon. It is a vibrant, fruit driven style, with maturation in predominately older oak softening and filling out the palate.
Coonawarra is one of the worlds great red-wine areas. Peter Douglas worked his first vintage there in 1986 and is internationally recognised as one of the districts finest winemakers.
This is a full bodied Cabernet Sauvignon from the Coonawarra master.