Angus the Bull 2003 Cabernet Sauvignon $14

If you like your Cabernet Sauvignon big and chewy, you’ll love our Wine of the Week this week, Angus, The Bull, 2003 Cabernet Sauvignon from Australia.

This is wine made for full flavored and rich meat… like a thick and juicy t-bone right off the grill. In fact, it’s about as big a Cab as you’ll find – especially in its price range, around fifteen dollars a bottle.

This cab just oozes flavor and what makes it particularly ready for your steak is the dense espresso like flavors and the just right tightness of tannins to give you a little pucker. Tannins cut through to the char flavor of the meat.

Angus is the only wine we know that’s made for a specific food…prime beef. Hamish McGowen, the winemaker, blends lots of grapes from around South Australia to ride herd on any cut of beef you like.

Enjoy the big taste of our Wine of the Week…Angus, the Bull, 2003 Cabernet...

Pop the Cork™.

Notes and comments:

The philosophy behind Angus The Bull is to create a unique and innovative wine that provides an ideal accompaniment to prime beef. Each year the most promising parcels are hand selected and blended from premium Cabernet Sauvignon grapes sourced from a number of outstanding wine regions across Victoria and South Australia. The flexibility of this multi-regional blending approach allows for the best attributes of individual regions to be highlighted and combined for exceptional results."
Hamish MacGowan – Winemaker

87 Points - An attractively priced Cabernet meant to be consumed during its first 2-3 years of life, this 2003 is ideal for restaurants and consumers looking for immediate gratification. Black currant flavours are intermixed with notions of herbs, spice, and earth in this nicely built, fruit driven, seductive effort. Robert M Parker Jr, October 2004

Past Recommendations, Picks, and Wines of the Week

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