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1999 Brown Brothers Cabernet Sauvignon
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Notes sourced from Brown Brothers.
Cabernet Sauvignon is widely regarded as the King of red grape varieties. Its origins lie in the famed Chateau country of Bordeaux in the south-west of France, where it is the major component in the esteemed red wine of the Medoc region – Claret. When grown in cool grape growing regions, like the King Valley in the foothills of the Victorian Alps, Cabernet Sauvignon is typified by deep rich colour, delicious berry aromas on the nose and a deeply flavoured elegant palate with a long, firm finish.
Eighty percent of the Cabernet Sauvignon grapes used to make this wine were grown in the King Valley with the remaining 20% sourced from other grape growing regions in Victoria. The fruit was harvested in parcels from late March to early May 1999 at a range of baumé levels from 13.0° to 14.0°. The wine spent 13 months in a mixture of new and 2-5 year old French oak barriques and American oak puncheons. It was bottled with an alcohol of 14.0%, a pH of 3.5 and an acid level of 6.0g/L.
This elegant young medium-bodied Cabernet Sauvignon is a deep cherry red in colour with delightful aromas of sweet, ripe red berries, a slight smoky character and delicate sweet oak. These beautiful aromas follow through to the palate, which is refined and elegant with fine tannins and a lovely balance of fruit and natural acid intensity. It is a variety that makes a versatile accompaniment to a wide range of meat dishes and promises to fill out in flavour and complexity over the next 6-8 years if cellared well.
This elegant, flavoursome red wine makes a delicious partner to a wide variety of meat dishes. It would be absolutely glorious with a whole fillet of beef roasted rare and served with a jus infused with star anise and juniper berries, or barbecued lamb back-straps marinated in olive oil, garlic, sage and rosemary. Equally it would be beautiful with moussaka served with a crunchy green salad. It also makes a fine accompaniment to continental gourmet sausages and garlic mash and is an inspirational partner to a selection of hard cheeses at the end of a meal.