Angus The Bull Cabernet Sauvignon 2015

Red meat’s perfect partner

Beef and red wine are made for each other – the fat in a prime piece of juicy steak softens a wine’s astringency and releases those tasty fruit flavours.  Problem is, when faced with the choice of which red wine to pick, many people assume you need to be a wine buff to know what’s what.  This is where Angus the Bull steps in.  A full bodied Cabernet Sauvignon, it’s been crafted with beef in mind, so it takes out the guesswork.

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Tasting Notes

2015 vintage

2013 vintage

Reviews & Awards

“91 points”

“This is the second release of Angus The Bull cabernet since it moved from being a multiregional blend to being sourced from a single region: Central Victoria. The wine remains its consistent, reliable, dependable self. It delivers a clean, hearty serve of dark, berried flavour, its more subtle tones of leather, earth and gum leaf but minor players to that sure, berried core. This is ready to drink now but it won’t fall over in a hurry; it has the balance to sail on for quite a few years.”
Campbell Mattinson, The Wine Front, www.winefront.com.au, May 2015

“4/5 stars (a cut above), Value: smart buying, Best with: Great rump steak”

“Dark fruited and densely packed with all the variety’s underlying power, this has a lot of muscle built in, chewy tannins and heaps of blackberry fruit characters and black olive savoury offsetting as well, and even with all that going on there’s quite a nice little bit of fresh fruit bite at the final whistle. Open this with a good steak and you’ll get the perfect anti-frost combination.”
Tony Love, www.taste.com.au,

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