To be honest I'm not a big fan of Cabernet Sauvignon (Cab), but in a blend, to me, that's all right and I've got no problem with it, but I could just never get my teeth stained enough (when you drink shed loads of wine this happens) to love it.
So Tuesday night for dinner we had on the menu a delicious Venison Pie, that was accompanied by a garden salad, beetroot and peas.
Now for me its definitely a Shiraz-something wine to buy, but my wife says that she is in the mood for a wine that's big, bold, and voluptuous.
A nano second passes and my answer; "then its definitely a Cab".
A nano second passes and my answer; "then its definitely a Cab".
Now being in the process of obtaining my qualification as a Cape Wine Master, my wife says: "Liefie, kry vir jou iets wat jy nog nie geproë het nie" and immediately I say: "lets do imported", and now the following questions pops up in my mind: "New World, Old World, Chile, Australia, Bordeaux, to decant or not to decant?".
Ten minutes pass and we decided to try a Chilean Cab aka Cono Surs' Cab. I'am totally surprised and it's true value for money.
[LIAGOW] COLOUR: ruby-red, suggest youthfulness, medium deep colour concentration / NOSE: Fruit bomb (character of Chilean wines), ripe, plummy, blackcurrant (casis) and raspberries nose, some hints of vanilla and spice / PALATE: The aromas carries through to the palate. Very fruit driven and juicy, tannins tend to get a little bit grippy on the second to third glass of wine. Medium to full bodied, good structure, subtle hints of mocha. Long lingering finish. Shows good acidity / SCORE: 16/20. Not a 100% Cab but a blend of ≥85% Cabernet Sauvignon ≤15% pending on vintage the composition and combination of varietals are Carignan, Shiraz, Petit Verdot, Aligote Bouchet, Merlot and Malbec.
Full tasting note on wine, unfortunately it's the 2010 vintage but it gives you a good idea terroir ect for the 2011 vintage.
[CONO SUR] Deep, impressive ruby-red colour, which suggests concentrated grapes harvested at the right moment. Its nose is governed by pleasant notes of plum, raspberry and sweet spices, while in this wine’s mouth chocolate and subtle hints of vanilla can be appreciated. A very structured, balanced, long and elegant Cabernet Sauvignon.
This wine is a great option to accompany burgers, grilled meats and chorizo. It also goes great with strong cheeses, lamb, hearty stews and pasta, beef – strong, marinated or barbequed – poultry, and highly seasoned sauces.
"Wow! Lift this baby to your nose: black currants, blackberries, cocoa, espresso. It's the very definition of Cabernet. Oak? Must be. It's fruit multiplied. Add the supple tannins and acidity, and you have a very lively dry red wine." Sandra Silfven / The Detroit News / US
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