Aussie pronunciation ‘cab-er-nay sav-in-nyong’
The progeny varietal
Did you know this world famous grape is the progeny of two other varietals we know and love, Cabernet Franc and Sauvignon Blanc? This grape has a fascinating history. A contentious issue, it was originally believed Sauvignon was derived from the word ‘sauvage’ in French meaning wild. The experts believing it was maybe related to the wild Vitis Vinifera vines of France. But this myth was over turned in 1996 when it was discovered this was not the case. A geneticist discovering our beloved Cab Sauv came to be via a chance meeting between Cabernet Franc and Sauvignon Blanc across the row from each other accidentally were cross-contaminating.
Grown world wide
When you think of Cabernet Sauvignon in the cellar it is like the little black dress, the must have essential for any dinner party. It is a popular planting throughout the world most likely because of the grapes resilience. Thick skinned and quite akin to taking a unique flavour profile depending on the soil in which it is planted, Australian wine drinkers have added it to their list of quaff-able wines.
Herbaceous in nature
Cabernet Sauvignon is known for its herbaceous flavour, described by some as vegetal or herbal. Caused by the high presence of methoxypyrazine (aroma molecules grouped together also known as a compound), which gives off the ‘green’ aromas. It is an important compound to find in your flavour profile and when in moderate qualities create the flavours you love, a signature to the Cabernet Sauvignon.
Our Cabernet Sauvignon fermentation takes place in original open vats over 155 years old, with maturation then in similarly aged large French oak prior to bottling. Smaller French and American oak barrels are also used, with the wine from these blended back during the final filtering and bottling; the resultant wines being fruit-driven with packs of flavour and substance.
Food Match Tips
Cabernet Sauvignon from the Nagambie Lakes region offers blackcurrant, capsicum and mint aromas on a palate of dark and red berry fruits with background savoury hints. Sturdy, yet elegant, tannins which will ensure it will have an extended journey. Match to braised beef short ribs, a char-grilled steak or anything slow cooked and with a rich tomato base.
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If you are a fan of the Cabernet Sauvignon we would recommend you try your hand at Shiraz, Tempranillo or maybe something a little different, a Carminere.