Cabernet Blend, Hunter Valley

Winemakers often blend Cabernet Sauvignon with other grape varietals (such as Merlot and Shiraz) as it enhances complexity within the wine whilst giving the fruitier varieties a framework and structure to sit within. The addition of other grapes to Cabernet tends to soften out the harsher tannins.

Cabernet blends from Coonawarra, Margaret River and Langhorne Creek are the most commonly known in Australia with Bordeaux and Languedoc the most iconic regions in France for making Cabernet blends.
Internationally, Hunter Valley is one of Australia’s two most well known wine regions, alongside Barossa Valley in South Australia. Located about a two hour drive north of Sydney, the region is very popular for weekend escapes from the city of Sydney.

Hunter Valley’s climate includes regular droughts or floods, seemingly less than desirable conditions to grow grapes, with the hot, humid summers and cool winters. Nevertheless, the region has been under cultivation since the 1800’s and is responsible for putting Australian wine, in particular Sémillon and to a lesser extent Shiraz, on the world wine map. Winemaking pioneers such as Bruce Tyrrell (Tyrrell's Wines) and Len Evans helped the region gain worldwide recognition.

The famous Hunter valley Sémillon was for many years known as ‘Hunter Valley Riesling’ and is never matured in oak. It is however one of the most ageworthy whites in the country with bottles showing an inordinate ability to age gracefully. Bottle-aged Sémillons will often exhibit burnt toast and honey characteristics, slight nutty notes and supremely complex flavours on the palate. This palate complexity is coupled with soft acidity and the finish can be very long indeed.
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  1. Krinklewood Vat 48 Cabernet Merlot 2015
    This classic blend of Cabernet and Merlot delivers an exotic aroma of ripe raspberry, dark plum and spice. Whilst the palate enhances the complexity with leafy berry and earthy notes with a glossy, juicy finish. ... Learn More
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