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Best's Great Western Cabernet Sauvignon - 2012
Great Western, Victoria

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Cabernet Sauvignon
Screw Cap
Now - 2015
“If Great Western were somehow prohibited from growing Shiraz, it would probably be just as famous for its Cabernets”. The truth of this quote is demonstrated by a tasting: intense spicy, berry, leafy aromas and long, dense, yet supple flavours; classic structure. With age, these wines develop remarkable finesse and elegance. This handcrafted wine is produced in small volumes from vines planted in 1980 using Best’s original cabernet clones.
The colour is deep red with purple hues. Lifted varietal characters with hints of rose petal, violets, cigar box and mocha on the nose. The palate is a generous full-flavoured expression of Cabernet sauvignon, showing rich blackcurrant and berry fruit. Displays soild mid-palate weight, with good structure and firm gravelly tannins.
The 2008 vintage was a ‘bounce back’ vintage from the devastating 2007 vintage. The vineyards were in superb condition, producing fruit of remarkable quality and concentration.
 This wine will benefit substantially from further cellaring.
What the critics think
2008 – “Best’s established in 1868, is more noted for shiraz than cabernet. The wine, in typical Best’s red wine style, is slow aging and needs time to show its full merit. It’s not showy but grows increasingly enjoyable as you sip. The bouquet is of fresh berries with a trademark lacework of peppermint; it’s medium-bodied in the mouth with real elegance, fruit purity and line. Oak is unobtrusive. The mint in this case is a plus not a minus – as in examples of aggressive gum leaf aromas. It’s a lovely, stylish wine that is even more enjoyable with food.” Drink now to 20+ years.
Huon Hooke – Sydney Morning Herald – Good Living – October 2009
2008 – “There’s a freshness to these 2008 Best’s Great western reds that I’m not sure that I have seen before in young Best’s wines. It’s not a radical departure but the winemaking seems more ‘modern’. In a good way. In any case I’d say this is the best Best’s cabernet that I have tasted. Maybe I am wrong, but it is definitely a good wine. Pretty good value too, just quietly. It tastes of blackcurrant and plums, dust and eucalypt. It’s satiny smooth. Tidy but refreshing acidity. Fine, ripe tannin. Vivid, dark purple hues. And a satisfying finish. It should perform well in the cellar too.” Rating; 92 points
Campbell Mattinson – The Winefront – September 2009
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