The History Of Cabernet
Boasting lots of tannin, great acidity and rich aromas; Cabernet Sauvignon is a true Australian classic. Whilst being the world’s most widely planted grape, Australia makes up 18% of the world’s plantings and is planted across almost every wine region in Australia.
First originating in the Gironde in south-west France, Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc. Cabernet Sauvignon has a long history in Australia dating back to when it first arrived on Australian shores in 1832. It was a difficult variety to adapt and took some time to establish itself. 50 years later, innovation and craftmanship has shaped Cabernet to the popular style it is today.
When Taylors Wines was first established in 1969 we planted the largest contiguous Cabernet Sauvignon vineyard in the Southern Hemisphere. In 1973, the first release of our Taylors Estate Cabernet Sauvignon was awarded a gold medal at every national wine show it was entered into. Today this wine is exported around the world and is one of our most popular styles.
What Makes Cabernet Special?
Australia’s unique climate and landscape produces very diverse styles across each region in Australia, so it’s a great wine to explore the differences across various producers.
How To Enjoy Your Cabernet
Remember serving temperature is important to consider when getting the best out of your wine. Each varietal has its own perfect drinking temperature and full-bodied red wines such as Cabernet Sauvignon should be served between 16 - 18 degrees.
Boasting lots of tannins, great acidity and rich aromas; Cabernet Sauvignon is a true Australian classic. It is typically a medium to full-bodied wine with flavours of black cherry, blackcurrant, mint, eucalyptus, capsicum and cassis.
Where food matching is concerned, red meat is the obvious choice but it is lamb and cabernet that find the perfect match. The unique, piquant savour of lamb and the aristocratic aromatics in cabernet make for gastronomic harmony.