The Te Kahu is an exceptionally good Bordeaux blend (mostly Merlot with Cab Franc, Cab Sauv and Malbec) that shows plums, currants, tobacco, briar and smoke/soot. The palate has juicy and silky fruits bound up in a tight core of tannin and acid. Te Kahu could happily spend some time in your cellar.
New Zealand winery Craggy Range is now quite large producer, covering all the best regions in the North and South Islands. But don’t let their size fool you. They are a serious about every step and are putting out some of the best wines from NZ.
A flagship region of the North Island of New Zealand. The terroirs can be quite diverse allowing producers to excel at Cabernet (and blends), Syrah and Chardonnay.
It gets a tough time most of the places it is grown. But in Pomerol and Saint-Emilion Merlot not only dominates but makes some of the best wines in the world. Perfume, silky and plush. Cabernets Franc and Sauvignon season the wines with structure and acid but in some places, like Petrus they are almost not needed.
The main grape of Bordeaux’s left bank. Cabernet is late-ripening and full of acid and tannin. The great wines are structured but finessed with beautiful cassis, violets and it also transmits the flavours of the soil it is grown in really well. Cabernet isn’t a drink now variety, it really needs 10 or more years to show its best. But when you get there, WOW! Often blended with Merlot, Cabernet Franc or in Australia Shiraz to fill out its mid-palate referred to as the ‘Cabernet doughnut’.
Is actually one of the parents of Cabernet Sauvignon… along with Sauvignon Blanc (oh! The name makes sense now!). It is most famous for being the third most important grape in quality Bordeaux but also excels in the Loire Valley (where it lived before it went to Bordeaux), especially Chinon and Saumur. The wines are bright red in colour, highlight aromatic with raspberries, rose petals, violets along with tobacco, cassis and some herbal elements. The best examples can live as long as any great wine.