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Cabernet Sauvignon - 2016

2016 Cabernet Sauvignon

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14.0% Alcohol ~ Screw Cap Closure ~  Enjoy Now to 2028/2032

The pathway to crafting this Estate release is traditional and well-worn and has delivered a richly flavoured wine presenting dark berry and spice fruits together with hints of bay leaf, olive and mint enveloped by fine, supportive tannins.
As with the Tahbilk 2016 Shiraz, added complexity will be realised with cellaring but if that is beyond your willpower level you can succumb deliciously now with a roasted duck breast with pecan puree or beef tenderloin with blackberry dressing.

"From 28ha of Estate vines dating back to '49, matured for 18 months in predominantly French oak.
In typical Tahbilk fashion, medium-bodied and well structured, has blackcurrant fruit, bramble, earth and bay leaf inputs at various points along the journey. Taken together, the fruit swells in the mouth, asserting the great value this wine offers."
James Halliday | www.winecompanion.com.au

“You certainly get a whole lot of bang for your buck with this Estate grown wine, which is powerful and dark with spice, herbs and mint characteristics all contributing to the product, along with classy French oak. The Purbricks say this will cellar for a decade or more but it would be delicious right now with a weekend lamb roast.”
Winsor Dobbin | c!ao Magazine | www.winsordobbin.com.au

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Tahbilk Cabernet Sauvignon and Shiraz are crafted with a commitment to traditional winemaking values.
Fermentation takes place in original open oak vats (over 155 years old), followed by maturation in similarly aged large French oak barrels prior to being bottled. Smaller French and American oak barrels are also used, with the wine from these blended back during the final filtering and bottling.
In the face of changing winemaking styles and trends, this has remained the way over the years, delivering wines of true provenance and reflective of each vintage.
A dry growing season for the 2016 vintage, with the exception of a massive thunderstorm in January that dumped 86mm in just two hours, led to early ripening of all varietals and a quick harvest. Despite this challenge in processing the fruit, all reds were picked at optimum ripeness showing juicy, bright fruits and an underlying elegance.

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