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Aromatics / Nose: Herbaceous notes (green/herb character) appear to be evident. Red and black fruit: blackcurrant, blackberry, perhaps dark cherry, plum. Some eucalyptus or mint‐herbal tones (typical for Australian Cabernets)

Palate / Mouthfeel: The palate is described as “fresh and supple with great length".

Enjoy this Cabernet Sauvignon with Grilled or roasted red meats: Braised beef, stews, casseroles: Lamb dishes – roasted or grilled: Game meats: Mature hard cheeses: Dishes with earthy/mushroom elements: Hearty dishes with a bit of fat or richness to balance tannins.