Red Deer Station Cabernet Sauvignon Wines

Cabernet Sauvignon was born in the 17th century, after a Cabernet Franc and Sauvignon Blanc entanglement in southwestern France. It wouldn’t be fair to call it an accident because the result is a wine that’s become beloved around the world.

Cab Sav is a hardy, thick skinned grape that grows on a vigorous vine on a variety of soil conditions. Although naturally low yielding, the grapes have strong resistance to diseases such as powdery mildew.

The wine produced from Cabernet Sauvignon grapes is a full-bodied red wine with healthy levels of tannins and medium acidity. One of the distinguishing characteristics of Cabernet Sauvignon is the herbaceous 'capsicum' flavour, which comes from pyrazines - organic compounds that are naturally found in the grapes. These compounds are gradually broken down by the sun as the grapes ripen.

Since the late 1800s, Australia has proven itself in the world of the humble Cab Sauv. Starting in 1893 when Scotsman John Riddoch planted vines in the warm-to-hot climate and loose red earth over limestone of South Australia’s Coonawarra region. It’s now renowned as one of the world’s best Cab Sauv regions, although we reckon there are some crackers coming from other parts of Australia, too (like Clare Valley and Western Australia).

Due to the adaptive nature of this versatile varietal, Coonawarra Cabernet Sauvignon wine offers delicious tasting notes, often with mint, chocolate, and cigar box flavours, finishing in softer tannins thanks to the warm climate of the region.