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Cabernet Sauvignon
It’s Western Australia’s most award-winning variety.
Western Australian Cabernet Sauvignon
Originally from Bordeaux in France, Cabernet Sauvignon is known for its deep colour, medium to full body with plenty of well-rounded blue & black fruits. It was brought to Western Australia and first planted in Margaret River in the mid 1960’s with the founding wineries being; Vasse Felix, Moss Wood, Houghtons and Capte Mentelle. While the Margaret River region has become world famous, Cabernet has extended out and is excelling in other areas like the Porongurups.
Western Australia only produces a very small amount of Cabernet, about 4% nationally. However, our wines are widely regarded as the best, winning awards and trophies galore and dominating national wine shows.
Pairing Cabernet Sauvignon with food
Cabernet Sauvignon is a wine that cries out for food. A rich meat dish is a perfect pairing. Think a favourite cut of steak or a slow-cooked beef ragu. Hard cheeses, like an aged gouda or cheddar, also match well to Cabernet.
Cabernet Sauvignon is best served at 17c. If been stored at room temperature try putting in the fridge for about 30 minutes prior to serving.
Learn more about what makes Western Australian wines so good HERE
Read the latest Ray Jordan Cabernet wine reviews HERE
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