Super dark in the glass, this Barossa Cabernet is steak or roast beef material. It needs that protein to break it down.
There's a splash of Petit Verdot (8%) in here too. It sees 20 months in French and American oak. Blackberries and black currants lie atop a bed of dried Mediterranean herbs and soft spice. A soft mintiness flirts around the edges. Mouthfilling and puckering, moisture is sapped from the mouth. Some good, aged hard cheese would do the job too.
Drink to eight years+
88/100
Region: Barossa
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