2013 Cabernet Sauvignon | Best's Wines
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Best's Great Western 2013 Cabernet Sauvignon

Best's Great Western 2013 Cabernet Sauvignon
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If our Great Western region were somehow prohibited from growing Shiraz, it would probably be just as famous for its Cabernets. Intense spicy, berry, leafy aromas and long, dense, yet supple flavours and classic structure are hallmarks of Great Western Cabernet Sauvignon. With age, these wines develop remarkable finesse and elegance.

Cabernet Sauvignon from Great Western works well from the right sites. Warmer and north facing sites tend to produce the best fruit. As is common in other regions, Cabernet Sauvignon in Great Western is picked late in the vintage season to allow for good fruit flavour and texture - the warmer vineyard sites and a little longer on the vine results in a supple wine with intense varietal characteristics.

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$37.50
/ Single Bottle
SKU: 2013 CAB SAV
Wine Specs
Vintage
2013
Varietal
Cabernet Sauvignon
Appellation
Great Western
Alcohol %
13.5
Product Reviews
Woods's Gravatar
Woods
(03/10/2014 at 5:23 PM)
Dark berries with some spice on a smooth medium bodied well balanced wine. Lovely ripe tannins to finish. Very approachable now but should age over the medium term.

Jack Borland's Gravatar
Jack Borland
(08/10/2014 at 11:18 AM)
Bright crimson colour with a purple rim. Dusty berry fruits on the nose, with a hint of eucalypt. I tried this wine on its own and with two different dishes. On its own I felt that the tannins slightly dominated the fruit flavours and acidity, and was basically too young to really enjoy drinking. However with food, the wine came into its own. Firstly with a roast leg of lamb: the rich fruit/berry flavours really came to the fore. The tannins softened noticeably, with the acid becoming more pronounced and cutting through the fattiness of the lamb. A perfect match in every way. The bottle was then finished off with some aged cheddar and sourdough bread, and again it was so much better with the food. Not as perfect a match as the lamb, but good nevertheless. If you want to drink this wine now, I'd recommend letting it breath for several hours, but really I think it is best to leave it for 5 years or so for maximum enjoyment.

Hunter Valley Sommeliers's Gravatar
Hunter Valley Sommeliers
(16/10/2014 at 8:24 PM)
A good hint of mint on the nose, great crimson colour. Taste of red and black fruits on the palate.Beautiful soft tannins. A good swag / lick of oak. Very moorish

michael.sinclair's Gravatar
michael.sinclair
(17/10/2014 at 8:33 PM)
Initially, a touch of liquorice all-sorts on the nose, with a bit of dusty, Aussie undergrowth. It’s slightly muted on opening with dried herbs and a bit of char. Same goes for first impressions on the palate – a bit closed and shy with tannins dominating. But ‘Jiminy Cricket!’ With time in the glass, it puts on weight and unfurls as your mouth becomes comfortable with the tannins. Their grippy nature starts to balance with attractive brambly fruit. Enjoy with some protein as they say on the cooking shows but it really becomes more approachable the longer the bottle is opened – so give it a good decant. Wow – my first thoughts were three stars but the second glass really starts to show some great Cabernet and regional character! 94+ points.

(The + is for those who cellar it.)

Jeff Sheldon's Gravatar
Jeff Sheldon
(18/10/2014 at 12:44 PM)
There are certainly several levels of interest in this wine. Good ruby colour but medium in weight: if you like a leafy, sappy Cabernet nose and hints of black fruits (I yearned for a little more) with a persistent, grippy tannin finish, you will enjoy this wine. While it is a wine approachable and complex enough to make you want another sip immediately after the first, some might wish for a little more fruit and the softness which should emerge in a couple of years.

Allan's Gravatar
Allan
(21/10/2014 at 10:41 PM)
Decanted just prior to service. Ruby / purple in colour, with clarity of appearance. The cooler climate origins are immediately apparent on the nose, where the traditional blackcurrant is accompanied by raspberry, licorice and a touch of tobacco. Oak is present as a cedary background to the fruit. Given time, some meaty / bacon notes emerge, along with a hint of menthol.

There's a fair whack of acid on the palate, which bodes well for its longevity. The palate is medium bodied and somewhat silky. It finishes medium-long.

The rating might be a little higher if the wine was not so young. I reckon we're drinking this at least 3 years too early, and possibly 8. The elements of a good Cabernet are there, but they're slightly disjointed at the moment. I think they will come together well in time.

This bottle is already opened, however. I'd better test my theory again. And again.

Vic Hill's Gravatar
Vic Hill
(01/11/2014 at 1:22 PM)
This is a finely structured balanced wine, to me typical of a Bests Cabernet. It is drinking well now with plenty of fruit and well balanced tannin and acid but will no doubt improve with cellaring.

Brent Lello's Gravatar
Brent Lello
(02/11/2014 at 12:06 PM)
Blueberry, black currant and deeply ripened cherries. Licks of liquorice and choc-mocca, with white pepper and allspice. Bright and youthful in the mouth with loads of crushed black fruits and nicely balanced acid and tannin. The Cabernet cuddled up nicely to the scotch fillet with duck fat hasselback potato.

Owen Steinhardt's Gravatar
Owen Steinhardt
(02/11/2014 at 5:28 PM)
Dark blue, almost black, with red tinges at the border of the glass. Initially quite closed with just a trace of Eucalypt and fruit, but with more time in the glass gave off aromas of Blackberry, Blackcurrant, Mulberry and Redcurrants. Classic Cabernet Sauvignon to taste. Medium bodied, but with more depth and power than expected (certainly far from a shrinking violet!). Savoury smoky, woody flavours with moderate acidity and balanced drying tannins with undertones of red and black fruits as per the bouquet. Despite being quite structured at present and probably drunk too early in its life, the 2013 Cabernet was still very delicious and will likely achieve even more balance with a few more years. Its savoury nature matched up very well with food, in this case pan fried scotch fillet steak and mushrooms, and made for a very pleasant dinner!

Stephen Beattie and Friends's Gravatar
Stephen Beattie and Friends
(07/11/2014 at 2:56 PM)
Blue almost black, berry and fruit...powerful but balanced a classic cabernet..little tanin..drinking well as a younger wine but appears to have the character to go on and age well with great elegance for perhaps 5 to 7 years. Enjoy this wine with tapas or cheese.

Layman Tasting Group's Gravatar
Layman Tasting Group
(24/11/2014 at 12:30 PM)
The Bests Cabernet Sauvignon 2013 was next. The following comments were made: “lovely nose”, “herbaceous/mint/typical cabernet character”. Medium bodied, one thought it a bit harsh on the palate, not faulty though. It was considered that the wine would probably benefit from a bit more age, possibly 4-5 years in the cellar, to soften and round it out more.

Angela Henningsen's Gravatar
Angela Henningsen
(08/12/2014 at 8:02 PM)
Beautiful, deep rich velvet red legs clinging to my glass like tears on a window. How intoxicating. The aroma invokes thoughts of sunny, dusty vineyard walks and full, juicy, dark cherries, mulberries and blackberries. A deep whiff in and taking the first sip I am surprised at the subtle dry berry flavours and hints of black pepper. I take a bite of caramel dark chocolate and flavours are enhanced making the dark chocolate richer. Next I move onto nachos feeling this would most definitely work with anything a tomato based. I will say up front my husband makes the most amazing nachos. I will say he uses the lot of jalapenos and the subtly of the wine is then lost, even for a Cab Sav. Take out the spiciness though and use a mild salsa and you have a winner. The hearty beefy flavours in fused with Mexican spices, salsa and cheese compliment the flavours well. The tomato base if made richer and fuller. Feel it will also blend well with my fabulous vegie lasagne. I predict many laughs and easy eating options combined with this wine. Drink now with those that don’t like something too overpowering. Leave and you will have a rich berry, full bodied wine that will rival any rich beef Casserole, Kangaroo Burger or a berry, dark chocolate soufflé.

The New Wine Guy's Gravatar
The New Wine Guy
(11/12/2014 at 5:31 PM)
Ever opened a bottle of wine, taken a sniff of the open top & developed a silly grin on your face, knowing you've opened a 'sleeper' that you weren't expecting to be THIS good? Yep. The 2013 Cabernet Sauvignon.

I've now had 2 glasses of this & the smile still exists - the thing that is unmistakable is just how much fruit the team have packed into the bottle. It's fleshy & ripe, with blue, black & purple fruits just relentless on the palate. It's soft & juicy, with supple chewy tannin. It is lip smackingly good. The fruit gives way to a hint of menthol, tobacco leaf, licorice, white pepper & a toasty warm cedar note. Possibly not built for the long term, but when young wine is this good, you don't question its longevity. It is savoury, easy to drink, long, ultra food friendly (my lamb chops totally lost it!) & possesses a balance, texture & depth that I've not seen in a $25 wine in some time. Cabernet normally sits well behind Pinot & Shiraz at my place, but this warrants a rethink. I love it.

Abigail's Gravatar
Abigail
(14/12/2014 at 9:20 PM)
Upon first opening, my initial inhale, I was delighted with being caught off guard by the sweet muskiness and heady undertones I knew were awaiting the palate. With the berries intensity leaving just a slight delicate note, each subsequent sip continuously enticed me until the end of the bottle. This Cabernet Sauvignon, has been a treat from start to finish, one which I shall endeavour to add to my collection once more, perhaps next time I shall cellar it for a far longer amount of time to truly enjoy the maturity this wine can offer.

Brett Marks's Gravatar
Brett Marks
(24/12/2014 at 2:20 PM)
Superb length and balance. Opened this the other night to celebrate my birthday, and was not disappointed. Blackberry, black olive with a touch of mint complemented the fillet steak I enjoyed. My plan was to save some for the following night, however, it was simply drinking too well. Will definitely be purchasing more of this, and seeing how it evolves of the next several years.

Bryan Lewis's Gravatar
Bryan Lewis
(31/12/2014 at 8:31 PM)
Shared with friends at Christmas, who drink Cab Sauv, the consensus was that the 2013 needs some time yet to develop...

Brendan S's Gravatar
Brendan S
(03/01/2015 at 8:52 AM)
Very enjoyable, especially for a young cabernet. Really well integrated, acid not too prominent, medium bodied with some lovely blackberry fruits and great length. Can see it ageing or could be drunk now. Supple and slurpable - enjoyment plus

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