Internationally renowned as the ‘king of red wines’, Australians have a particular affinity for what we’ve affectionately (although inaccurately) dubbed ‘Cab Sav’ (rather than ‘Cab Sauv’). Whether it’s because we produce such quality varieties, or because our traditionally European diet pairs so well with the wine, we always seem to have a bottle in the cupboard. And if not, we should.
Cabernet Sauvignon ages very well. If you can resist drinking it, many bottles will improve over 5-10 years.
Australian Wine Regions
Popular Australian Brands
Popular Australian wineries that produce Cabernet Sauvignon and Cabernet Sauvignon blends include Penfolds, Wolf Blass, Jacob’s Creek, Taylors, Goundrey, Brookland Valley, Rosemount, Hardy’s and Yalumba.
Where the grapes were grown, when they were harvested, what (if any) other grapes were used as a blend in the wine’s production and how long the wine has been aged, are the predominant influences on a Cabernet Sauvignon’s flavour.