Cabernet Sauvignon

The profile is juicy and lively. Mellow red fruit, dusty herbs and mocha oak form the aroma. The medium-bodied palate includes blackcurrant, olive, mulberry and tobacco, with a generous mid-palate, soft tannins, bright acidity and a lingering finish. Made from organically grown Cabernet Sauvignon, the wine comes from South Australia’s Monash Valley and is sealed with a screwcap.

Ripe redcurrant, cassis, cranberry-cherry and red plum meet vanilla and oak spice. The dry palate is medium to medium-full in body, with fresh acidity and smooth, creamy, fine-grained tannins. Savoury earthy oak and mineral notes accompany a long finish. Made entirely from Cabernet Sauvignon in Chile’s Colchagua Valley, the wine spends six months in third-use French barrels.

Deep ruby colour accompanies cherries in spirit, dried flowers, tobacco, liquorice and sweet spice. The palate is full, austere and soft, with balance and dense, integrated tannins. Made entirely from Cabernet Sauvignon, the wine spends eighteen months in French oak and another ten months in bottle. It comes from Trentino and contains 13.5 percent alcohol.

Blackcurrant and ripe black fruit appear with vanilla, herbs, cedar, cloves and spice. The wine is full-bodied and smooth, with fine, integrated tannins and a long finish. This dry Cabernet Sauvignon comes from Chile’s Maipo Valley and contains 13.5 percent alcohol. The oak influence remains part of the profile alongside the dark fruit and herbal notes.

The red-wine profile includes ruby-red colour with violet edges, cherry, blackberry, blackcurrant, eucalyptus, clove, nutmeg and smoky notes. Cabernet Sauvignon is the sole grape. The palate carries medium acidity, while the tannins are velvety. The wine comes from Colchagua and spends eight to ten months in French oak barrels. Its finish is pleasant and persistent.

Ripe blueberry leads a lively fruit profile with moderate body. Blackcurrant, blackberry and plum appear with mint, eucalyptus and vanilla, followed by a long finish. The grapes are harvested at night and undergo cold maceration. Made entirely from Cabernet Sauvignon in Castilla-La Mancha, the wine is organically grown and contains thirteen and a half percent alcohol. Sandy, calcareous soils form the vineyard setting.

Dark plum, tayberry and tobacco appear on a sticky, downy palate. The finish is snappy and lightly spiced. Florals, dried herbs and candied cherry appear in the aromas. The blend is equal parts Cabernet Sauvignon and Cabernet Franc from the Veneto. Dry-farmed grapes are hand harvested from volcanic and clay soils at two hundred metres. Fermentation and six months of ageing take place in stainless steel. It can accompany tomato-based pasta or meatballs.

Blackberry, Lapin cherry, cassis, cedar and vanilla define the profile, with full tannins and a long finish. The blend combines sixty-two percent Cabernet Sauvignon, twenty-two percent Merlot, eight percent Malbec and eight percent Cabernet Franc. Fruit came from Red Mountain in Columbia Valley. Individual lots were cold-soaked and fermented before eight months in French and American oak.

Ripe cherry and bramble are joined by savoury lavender and spice. Dark berries, cedar and earthy notes are also present, alongside fresh acidity and malleable tannins. Made entirely from Cabernet Sauvignon grown in Coonawarra, the wine contains 13.7 percent alcohol. The local railway siding that influenced the area’s early settlement gives the cuvée its name.

Dark plum and blackberry aromas include earthiness. Black cherry and baked berry cobbler flavours sit with allspice and nutmeg. The palate is approachable, with a plush mid-palate and a lingering finish. Blueberry and elderberry are also present, while the tannins are soft and round. Cabernet Sauvignon comes from California’s North Coast. Alcohol is fourteen point five percent.

Made entirely from Cabernet Sauvignon, the wine carries rich dark-fruit flavours and fourteen percent alcohol. It spent twenty months in French and American oak. The vineyard sits on the Cawston Bench in the Similkameen Valley beside a former commercial gravel pit. The site has a sunny slope backed by steep granite cliffs, with angular granite rocks and shallow soils.