Enjoy Now to 2030/2035
Tahbilk Cabernet Sauvignon - and Shiraz - is 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.
“Herb and bay leaf announce their presence on the bouquet, blackcurrant quickly following and taking control on the palate. A very successful Tahbilk Cabernet.”
James Halliday | Halliday Wine Companion 2017 | www.winecompanion.com.au
“If you like traditional Aussie reds – by which I mean earthy, well-priced, darkly ferruginous wines that age well for years – buy a case of this superb example."
Australian Gourmet Traveller
“Spend a little time just savouring the aromas of this wine – it needs to bring you gradually in so you taste all the desirable layers the variety can offer. It has dark berries, black olive tapenade, some exotic Asian spices, dusty oak and bush characters, all in neatly proportioned, its medium to full-bodied lines with varietal tannin grip in balance through the finish. Satisfying drinking.”
Tony Love | Melbourne Herald Sun
“Tahbilk’s long-lived, medium-bodied Cabernet comes with a mother lode of sturdy, grippy tannins that permeates the underlying fruity flavours. Though the sweetness of the underlying minty and blackcurrant-like varietal flavours offsets the tannin, it remains a wine to tame with age or by serving with highprotein food. Pink, juicy lamb for example, will strip away the tannins and expose the really lovely fruit at its heart. It offers exceptional quality for the price and has a proven ability to evolve deliciously over many years given cool, stable cellaring conditions.”
Chris Shanahan | Canberra Times
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