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2014 Angus the Bull Cabernet Sauvignon

Cracka Value Rating
Out of Stock

Cracka Review

Could there be any better name for a Cabernet than Angus the Bull? Instantly you think of a succulent piece of red meat that would pair brilliantly with this wine. Each year the best fruit from around South Australia and Victoria are chosen to go into this generous red. Just what your steak has been waiting for, a wine that’s rich in red fruit, chocolate and vanillin oak. It’s a powerful mouthful of ripe fruit and tannins that should be enjoyed by blokes eating bloody bits of meat while discussing the footy.

Winemaker's Notes

The philosophy behind Angus The Bull is to create a unique and innovative wine that provides the ideal accompaniment to prime beef. Each year the most promising parcels are hand selected from premium Cabernet Sauvignon grapes sourced from outstanding sites across Central Victoria and blended to create the signature Angus The Bull style.

expert reviews about

2014 Angus the Bull Cabernet Sauvignon

Expert Reviews

James Halliday (2010 Vintage) says
Good purple hue; excellent varietal character; cassis/blackcurrant, ripe tannins, and subtle oak doing no more than is needed. Best in this line since it was started, an ideal full-bodied match for a rich, rare rump steak.
To 2020
Australian Wine Companion 2013
James Halliday (2009 Vintage) says
Crimson-purple; has good blackcurrant varietal fruit on the bouquet and medium-bodied palate, with enough tannins to provide structure, yet not compromise its drinkability.
Australian Wine Companion 2012
James Halliday (2008 Vintage) says
Good hue and clarity; a complex bouquet with some undefinable aromas, then a palate with good varietal character before a slightly edgy finish. Plenty of overall flavour.
Australian Wine Companion 2011 2010
Campbell Mattinson & Gary Walsh (2008 Vintage) says
We've been real fans of this one-wine brand over the past handful of years. This isn't the best release in its history, but it's none too shabby either. Good but not excellent. It tastes of sweet, curranty fruit with dusty, spicy edges. Attractive straight up, if a touch simple. The tannins are dry and earthen and there's enough on the finish to keep you satisfied - just. It could probably do with more power to the flavour, especially given the price.
The Big Red Wine Book 2010/11 2010
James Halliday (2007 Vintage) says
Plenty of flavour in a somewhat rustic mould, ideal for a char-grilled rump steak.
Australian Wine Companion 2010 2009
Campbell Mattinson & Gary Walsh (2007 Vintage) says
This is one of the success stories of Aussie red wine over recent years, both here and, especially, overseas (75 per cent of this wine's production is exported). It's a great red to drink with steak. This is the sixth release of Angus the Bull (the company produces only one wine each year, bless it), and we reckon it's the best yet. It tastes dusty and blackcurranty - there's a lot of flavour here - but it's tannic and dry as it leaves your mouth. It's sturdy and satisfying, the way cabernet should be.
The Big Red Wine Book 2009/10 2009
James Halliday (2006 Vintage) says
Attractive, welcoming light- to medium-bodied cassis, raspberry and blackberry fruit; minimal tannins, and some light oak influence.
Australian Wine Companion 2009 2008
Campbell Mattinson (2006 Vintage) says
Hamish MacGowan started this label a few years back, the idea being that it would be the perfect steak wine. Every year he has delivered on the promise. 2006 RELEASE It is a great steak wine! It's chewy and minty and solid, the strength and flavour of it perfectly robust and perfectly suited for matching to seared, charry meat. It's not too concentrated, but it's not insipid either. Bang on for bangers and mash ... or whatever you've got grilling. Yum. DRINK 2008-2011.
The Big Red Wine Book 2008
James Halliday (2005 Vintage) says
A light- to medium-bodied, pleasant, albeit modest, wine with no rough edges; no thrills either. Fully priced.
Australian Wine Companion 2009 2008
Ken Gargett (2005 Vintage) says
Ah yes, just the wine for dead cow. Big, full-flavoured, rich; with mint, dried herbs and tar. What one might describe as a 'firmer' style. The fruit, mosdy cab sauv with some cab franc, a touch of shiraz and a pinch of merlot, comes from all over— Goulburn Valley, Nagambie Lakes, Swan Hill, the Barossa, 'other'. Just the sort of lucky dip of grapes and regions that drives the French nuts. So forget the Frogs: get into the Bull.
Don't Buy Wine Without Me 2008 2007
James Halliday (2004 Vintage) says
Well put together blackcurrant fruit, tannins and oak; good texture and mouthfeel; better again than the 2003
Australian Wine Companion 2007 2006
James Halliday (2003 Vintage) says
Medium-bodied; black fruits and blackcurrant set against balanced but evident tannins; best yet under this label.
Australian Wine Companion 2006 2005

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