Cabernet Sauvignon from Penley from Coonawarra, Australia. Nose of bay, cassis, black cherry, plum and salty liquorice. A modern accessible style of Coonawarra Caberent with a meaty mid-palate. Layers of dark fruit with subtle oak notes. Soft tannins and a core of juicy dark fruit provide a layered finish. Red meat and game Cabernet Sauvignon is best known in Bordeaux where it produces high-class wines together with Merlot and Cabernet Franc. It needs a lot of heat to mature, otherwise it becomes green and juicy with a taste of green pepper. Too much heat makes it soft and jammy, with a taste of blackcurrant. Cabernet Sauvignon produces very aromatic wines with scents of blackcurrant, vanilla, spices (pepper), tobacco, plum, cherry, toast and cedar. The wines usually have a long shelf life, are high in tannin and should in principle be matured in barriques. By applying modern vinification techniques, young wines can now also be drinkable quickly. In general, the wines have a high phenol content, are purple (young) or dark red (old) and have a lot of power and structure. Cabernet Sauvignon can be found all over the world. Wherever someone wants to make a ‘serious’ wine, Cabernet Sauvignon is planted. <\/p>\n","protected":false},"excerpt":{"rendered":"
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