Cabernet Sauvignon is to red wines what Chardonnay is to whites. In fact, it is a higher performer as an international traveler, more so that any other variety.

Cabernet Sauvignon is the prominent great variety of Bordeaux, France, but is now established in most wine grape growing regions of the world.

Its popularity stems from the fact that it is relativ eleasy to grow and harvest. It has a late bud burst in Spring, and is therefore almost frost proof.

It ripens late and its thick skinned berries can withstand diseases and what fickle weather can throw at it.

The fact that it has long loose bunches and small berries means that it yields a lighter harvest than most reds.

However, the grapegrower is more than compensated by the ease with which it is grown and the winemaker is more than handsomely rewarded by the majestic quality of the wine produced.

Cabernet Sauvignon has easily distinguishable and attractive flavours of blackcurrant and cedarwood.

The thick skins on the small berries gives Cabernet its strength and advantage over all others. The wine produced has depth of colour, lots of complex flavours and a huge amount of tannins which gives it its astringency and ensures that it will age very well in the bottle.

James Halliday, one of the foremost wine writers in Australia said of our Bacchus Hill 2005 Cabernet Sauvignon, “ … massively powerful and extremely rustic ... striking wine”

If you are going to cellar any wine, then Cabernet Sauvignon would have to be your first choice. Provided the cellaring conditions are right, it would be a real pleasure to go back to it in twenty, sixty or one hundred years .  (If only!!)

No wonder its continued popularity is guaranteed.

Often it is necessary to soften the Cabernet Sauvignon’s almighty tannins. This is done by blending the wine with other varieties, such as Merlot, a most worthy companion and Cabernet Franc, Malbec and Petit Verdot.

Cabernet Sauvignon is one of those food friendly wines which will suit most people with most dishes, particularly spicy dishes, chilli con carne, and hot curries.

Our 2006 Cabernet Sauvignon has a bouquet of spice, oak and bay leaves.

It is lean and elegant, displaying cool climate savoury characters of fine tannins, vanillin oak and lively acid.

There has got to be something about the soils on our Hill!