Angus the Bull Cabernet Sauvignon 2025
- 92
- $25
- Drink by: 2026-2036
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As always, the team aim to provide wines that are the “ideal accompaniment to prime beef”. They also aim to imbue the wines with perhaps a little more refinement than many current releases. No argument here. This release is very much Cabernet dominant, 89%, with dollops of Shiraz, Merlot and Petit Syrah. The fruit is sourced from the State of Victoria across numerous regions, with the majority from Heathcote, 47%, and the Goulburn Valley, 30%. The King Valley, Pyrenees, Swan Valley and Glenrowan also contribute. Good buying. Purple maroon in colour, the nose reveals aromas of mulberries, tobacco leaves, chocolate, licorice, spices and plums. There is gentle oak integration, and the wine has balance and direction, a sleek and supple texture, and good length through to fine tannins on a persistent finish. A lot to like here. It should drink very well, with beef or not, for the next decade.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
