Slow cooked beef stew. Beefburger with smoky BBQ sauce and aged Gouda. Roast beef sandwiches. Lasagne. Juicy rib eye or sirloin steak. Moussaka. Chinese beef & black-bean. Rosemary braised leg of lamb or shanks. Moroccan lamb tagine. Blackened chicken. Hard cheeses such as aged Cheddar, Gouda. Gorgonzola. Bitter edged veggies incl. broccoli, roasted brussel sprouts. Thyme roasted mushrooms. Polenta. Risotto. Double chocolate cake.
2018
2018 Cabernet Sauvignon
A medium red with purple hues to the rim, the nose is bursting with dark cherry and blackberry fruit that is backed by the faintest of oak induced spice. The palate builds with cherry fruit moving to blackberry alongside tannins that are characterised by graphite, cigar box, and earth. The finish sees a return of drying dark fruits with impressive length. Give this wine time and watch it flourish.
From $179.70 750ml
| VARIETAL | Cabernet Sauvignon |
|---|---|
| APPELLATION | Peerick 2018 Cabernet Sauvignon |
| VINTAGE | 2018 |
| Profile | Dry |
| ALCOHOL | 13.5% |
| VOLUME | 750 mL |
| Bottle | Single Bottle, Case of 6, Case of 12 |
Wine specs
Food Pairing
Wine specs
Tasting notes
Wild yeast fermented, 15% whole bunch. Matured in 30% new and 1-5 year old French oak. Detailed, rich and elegant. A ripe dark berry sensation with blackcurrant, blackberry and boysenberry. Integrated with subtle vanilla, whiffs of wood smoke and spicy herbs. Earthy notes. Fine grained tannins. Medium+ length. High on Yum.
Wine specs
Winemaker notes
The gentle west facing exposure and red/brown, rocky, free-draining soils of the Peerick Vineyard in Moonambel, provides ideal ripening conditions for Cabernet Sauvignon. Matured in French oak hogsheads (20% new) for 12 months, there is cassis, dark chocolate, mint, and fine chalky tannins driving a long and persistent finish. From the cooler 2017 vintage, the Cabernet is long and fine with vibrancy and freshness.
