Best's Great Western Cabernet Sauvignon 2019
SKU
BGWC201910 UCAU
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Showing rich, mocha and berry fruit
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A solid mid-palate weight thanks to superbly concentrated fruit
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A fine example of the Great Western Regional style
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1 or more bottles$28.00
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James Halliday95 points
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Stuart Knox94 points
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James Suckling93 points
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Campbell Mattin93 points
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Ralph Kyte-Powe92 points
Editors notes
This youthful wine is great a expression of the variety in Great Western. It is possible to enjoy this wine now with food, but it will soften and gain complexity over the next 5-20 years.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Blueberry
- Boysenberry
- Herbal
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Palate
- Blue Fruits
- Cassis
- Graphite
Food Pairings
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Pork -
Red Meat
Critic Scores & reviews
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James Halliday
95""A blend of cabernet sauvignon with a small portion of merlot, cabernet franc and shiraz. Comes fully formed into the world in every respect, and ready to go. So composed and nicely poised with cassis, black olive, plum, well-measured oak and ripe, supple tannins. Hosts a serious density, too, which adds up to one stunning wine for the price.""
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Stuart Knox
94""Garden mint, curing meat and ripe plum aromatics. Good black fruit drive and sits in the pocket with dry earth, tobacco leaf and salted-blood savoury elements. Seamless in its flow, tannins well resolved, and a slip of brightening acid just adds to its drinkability. Only medium-bodied yet intense and focused. Lot of wine for the price""
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James Suckling
93""Aromas of redcurrants, blueberries, violets and cedar sit fresh and lively with some lighter, herbal threads. Fine and supple tannins deliver attractively fleshy blueberry and plum flavors. Impressive balance. Drink or hold.""
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Campbell Mattinson
93""Blueberry, licorice, kirsch and cedar. A sprig of mint. Look at the value on this. Cool but ripe, dusty and varietal but generous. Honed. Slipped with fine-grained tannin. All good things. All done well.""
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Ralph Kyte-Powell
92""Deep in colour, it offers mellow varietal aromas, rather than the edgy scents of young cabernet from some other places. Plum, blackberry, blackcurrant, leafy and earthy notes flow into a smooth, juicy mouthful of medium-weight and gentle structure. It’s a cabernet that’s surprisingly easy to drink young, but it should develop well medium-term as well.""
Other vintages
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Locations
Australia
Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.
Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.
Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.
With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.
Victoria
The wine region of Victoria has the highest number of grapevines than any other state in Australia. It is home to over 600 wineries and well-known regions such as Yarra Valley, Heathcote, and Rutherglen. Victoria is situated in the southeastern corner of Australia where due to the location, the climate has a cool maritime influence and is known for its outstanding Pinot Noir and Chardonnay, along with producing Australia’s most famed dessert Muscat and Topaque wines.
There are a number of different terroir levels throughout the wine region of Victoria which leads to the production of different ranges of wines. In the southern region of Victoria, the vines are regulated by the cool winds of the Bass Strait. Central Victoria consists of mostly flat terrain that tends to be drier and warmer than the rest of Victoria, which results in more fruit concentrated wines. It may be surprising to note that Victoria is the third most productive wine region in Australia, seeing as it does not have as many areas suitable for viticulture, which has resulted in the cellar door culture of Victoria being concentrated with smaller, but more personal boutique wineries.
Grampians
The Grampians wine region is situated near the Grampians National Park and the Pyrenees hills in Victoria. Only a two hour’s drive west from Melbourne, this area is known primarily for their luscious, full-bodied red wine such as Shiraz and Cabernet Sauvignon, but it is also known to produce crisp, citrus-driven Rieslings.
Home to over 15 wineries, Grampians enjoys a Mediterranean climate because of its closeness to the Southern Ocean which brings a wave of cool winds to the vineyards during the summer. During the daytime, the temperatures tend to range from warm to hot and it cools down to cold temperatures during the night. Autumns in Grampians are blissfully mild which allowing for ideal conditions for ripening grapes. The soil of this region is divided into two main types: soil which is acidic grey brown loamy sands and clay loam soils, and hard yellow soil with structured clay sub soils. Because of the acidity of the soils, the pH levels have to be increased with the addition of lime to make them favorable for grape growth. This may explain the hints of acidity and citruses in the wines of this region.
About the brand Best's Wines
James Halliday calls Best's "among Australia's best-kept secrets". Now in its 5th generation, Best's, founded in 1866 by British brothers Joseph and Henry Best is one of the country's oldest family owned wineries. When the brothers relocated from Melbourne to Ararat to try their luck in the Victorian Gold Rush, they soon noted instead the profit of the wine growers in the area. With a new focus, they planted their first vines in 1865, making them amongst the oldest in Australia.
Best's winemaker Justin Purser, having worked vintages in New Zealand, Central Otago, Piedmont, Italy and most recently, the Cote d'Or in Burgundy crafts his blends using non-interventionist winemaking, with most of the effort focused on producing quality fruit in the vineyard to start with. Though they feature a wide range of interesting varietals including the likes of Dolcetto and Pinot Meunier, Best's fame lies in their many expressions of Shiraz.
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