Tahbilk Cabernet Sauvignon releases are crafted with a commitment to traditional winemaking values. Fermentation takes place in original open vats well over 150 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.
Tahbilk Estate releases have consistently exhibited considerable richness and character. As young wines bright and fruit-forward aromas and flavours of forest herbs, black olive, eucalypt, blackcurrant and Asian spices and firm, but fine-grained, tannins are at the fore.
Then with age our history with the varietal supports the belief held by many experts that our Cabernet Sauvignon is the best performed of the Tahbilk reds in terms of ability to develop added character with time in the cellar. The tannins soften, earthy characters substitute for bright fruit but there is a complex and subtle fruit line that extends across the years.
In its youth beef and lamb, particularly with heavier more complex dishes and sauces, are go to classic food matches with Tahbilk Cabernet Sauvignon ... both meats would work well as it ages, but look to simpler dishes and sauces.