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A very classy, understated red with cool aromas of blackcurrant and mint that lead seamlessly onto a structured wash of cassis, tomato leaf and tobacco. Grippy tannins, good freshness and long length. Affordable, premium Cab from Oz’s wine state South Australia, but with most of the fruit coming from Cab capital Coonawarra. Similar in style to a Bordeaux Cru Bourgeois from a warm vintage.
Better with savoury food: try with chargrilled sirloin or steak & kidney pie.
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