Cabernet Sauvignon

Pronounced: cab-er-nay so-vin-yon

History: Classic grape variety of the Bordeaux

Description: Often regarded as the world'swine royalty, this premium red variety is able to grow under a large variety of conditions and still retain its varietal characteristics.

Taste/Aromas: cassis, blackberry, dark chocolate, tobacco, violet, mint and cedar oak. On the palate full bodied with lush cassis, blackberry, dark mint chocolate and some savoury tobacco charactersLots of tannin and acidity

Regions: Cool varieties - Margaret River W.A., Victoria, and Southern South Australia. Warm varieties Baroosa Valley SA and Hunter Valley NSW

Cellaring: Can be enjoyed when young. Cellaring for a couple of years softens the blend and eases the dry mouth tannin taste.

Food: Venison, pork, lamb, French, buffalo, Asian. Mature vintages are excellent to complement cheese