January 17, 2020

Welcome Angus

B

eef and red wine are made for each other – the fat in a prime piece of juicy steak softens a wine’s a stringency 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.

"You have to respect a winemaker who develops a red specifically to go with steak. Whether it's a T-Bone, eye fillet or rump, this Cab Sauv is designed to complement beef's subtle flavour and richness. It's a hearty wine but still soft around the edges.” - Donna Hay Magazine. Tasting Notes - Drinks

When it comes to winemaking, Angus The Bull's philosophy is to make the absolute, hands-down perfect accompaniment for a prime piece of beef. Every year we work with our growers across Central Victoria with this in mind, hand selecting premium parcels of Cabernet Sauvignon grapes. Our multi-vineyard approach allows us to deliver our signature style. This creates the best possible blend for that satisfying moment when Angus the Bull meets red meat in your mouth. So what should you expect when this glorious moment happens? A wine of intense colour with bright purple hues. Aromas of ripe black fruits, rich dark chocolate and subtle vanillin oak. And a full bodied palate characterised by firm tannins with a savoury, masculine finish.

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Congratulations Wangolina’s Anita Goode

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