Angus the Bull Cabernet Sauvignon 2013

Angus the BullWhen Aussie beef lovers make a Cabernet Sauvignon one of the country’s most sought-after reds to go with their favourite cut, it’s saying something when the winemaker says he’s let-loose his “most accomplished release to date…”

But that’s what Hamish MacGowan had to say of his 2013 Angus the Bull Cabernet Sauvignon, a drop made from fruit hand-selected off some of the most outstanding vineyards in Victoria’s Goulburn Valley (69%), Heathcote (15%), Strathbogie Ranges (10%) and Central Victoria (6%).

Medium to full-bodied, this is a cracker red with firm tannins, overflowing with blackberry and mulberry flavours, made purely to put on the table with your favourite steak.