Cabernet Sauvignon
Originally from Bordeaux in France this is the most widely grown grape variety worldwide, a feat that is largely due to the fact that Cabernet Sauvignon is able to adapt successfully to almost every type of soil. When they are first bottled these wines can display firm tannins which tend to soften over time and give way to exceptional, elegant, full-bodied wines characterised by black fruit and cassis flavours.
| Appellation | Central Valley |
| Soil | Riverbench, benchland and hillside associated soils. |
| Ageing | 70% aged in small American oak barrels for 8 months. |
| Colour | Deep and intense red ruby. |
| Taste Profile | A smooth Cabernet Sauvignon full of cassis and black cherry flavours, complemented by hints of coffee and dark chocolate. A great match with red meats, herbaceous dishes and mature hard cheeses. |
| Tasting Notes Video |  |
Successful matches with Cabernet Sauvignon
Cabernet Sauvignon is a perfect match with meats containing some fat. The fat from the meat coats the palate and work well with the youthful tannins in the wine.
As Cabernet ages, it becomes less intense, thereby altering the type of dish that is best suited to it. Intense reduction sauces are no longer as successful a match with older Cabernets.
Pork with Roquefort-stuffed potatoes
200g potato
50g plain flour
60g roquefort cheese
2 large eggs
400g Pork ribs
2 Onions
100 ml Red wine
To garnish
Lollo rosso (red leaf) lettuce or watercress
Cook the potatoes in salted water, mash and add the flour and eggs - Reshape into the form of a potato, place a cube of cheese in the centre and lightly fry in olive oil.
Sear the pork ribs in a heavy based casserole dish and cook with the onions with the lid on until very soft.
Separate the liquid and add a little flour and stir until the sauce has thickened slightly.
Place the potatoes and pork on a plate, pour over the sauce and garnish with the lollo rosso lettuce or watercress.
"Best Value Red. The Cabernet Sauvignon is arguably the strongest of the Devil Cellar's line-up, and this, the latest release, shows why. Layers of mocha, cassis and menthol are bolstered by judicious tannins and lovely freshness. One that over-delivers for the price."
Decanter Magazine, March 2010
"This is the world?™s best value Cabernet Sauvignon and it has settled well in its new-found home in Chile. It has vibrant notes of blackcurrants and ripe damsons set against the smooth tannins, and lingering hints of smouldering kindling and black pepper on the finish. Decant for a truly impressive pour at a dinner party."
Amelia Pinsent, Waitrose Food illustrated, December 2009
