What does Cabernet Sauvignon taste like?

Blackcurrant (cassis) first, then black cherry, cedar, tobacco leaf and dried herbs, wrapped in firm tannins and fresh acidity. Australian styles add ripe fruit generosity; Margaret River leans elegant, Coonawarra minty and precise.

Cabernet Sauvignon or Shiraz — what's the difference?

Shiraz is rounder, riper and spicier; Cabernet is more structured, savoury and linear. If Shiraz is a warm hug, Cabernet is a firm handshake — and the classic Aussie blend of the two gives you both.

Should I decant Cabernet Sauvignon?

Young Cabernet, absolutely — 30–60 minutes softens the tannin considerably. Older bottles just need careful pouring to leave sediment behind.

How long can Cabernet age?

Entry-level wines are best within five years, but well-made Coonawarra, Margaret River and Bordeaux Cabernet will reward 10–20 years in a cool, dark cellar.