Angus The Bull Central Victoria Cabernet Sauvignon 2021 375ml (Australia)

Angus The Bull Central Victoria Cabernet Sauvignon 2021 375ml (Australia)Subtle oak Black fruits Dark chocolate Savoury finish "Its splendidly ripe and inviting on the nose showing blackcurrant, thyme, cedary oak and subtle cocoa notes, leading to a wonderfully flavoursome palate thats plump and silky. Beautifully framed by fine chalky tannins, finishing long and delectable. At its best: Now to 2031" Sam Kim, Wine Orbit "Solid flavours of red black cherry and blackcurrant, with quite a deal of gum leaf too. It has enough

• Subtle oak
• Black fruits
• Dark chocolate
• Savoury finish

"It’s splendidly ripe and inviting on the nose showing blackcurrant, thyme, cedary oak and subtle cocoa notes, leading to a wonderfully flavoursome palate that’s plump and silky. Beautifully framed by fine chalky tannins, finishing long and delectable. At its best: Now to 2031" Sam Kim, Wine Orbit

"Solid flavours of red/black cherry and blackcurrant, with quite a deal of gum leaf too. It has enough tannin to shape it but it’s otherwise just pure, fresh, even-handed fruit, served with a bit of polish, a bit of softness. It’s made as a steak accompaniment and it would be good for that" Campbell Mattinson

Intense colour with bright purple hues. Vibrant black fruits with rich dark chocolate and subtle vanillin oak aromas. Medium to full bodied palate weight, characterised by satisfying tannins and a savoury masculine finish.

The philosophy behind Angus The Bull is to create a wine that provides the ideal accompaniments to prime beef. Each year the most promising parcels are hand selected from premium Cabernet Sauvignon grapes sourced from a number of outstanding vineyards across Central Victoria. The flexibility of this blending approach provides for great consistency from vintage to vintage and allows for the best attributes of individual sites to be combined to create the signature Angus The Bull style.

Food Pairing: An ideal accompaniment to red meat and premium cuts of prime beef. Will continue to improve over the next 4-6 years.