Wolf Blass cherry-picks the very best Cabernet Sauvignon grapes from vineyards in South Australia's Limestone Coast, Fleurieu Peninsula and Barossa regions to go into this upmarket red. The grapes in this vintage are ripened under the hot South Australian sun, and then the wine is given time to age in French and American oak barrels. The result is a glorious deep-red wine that gives a generous mouthful of blackcurrant and plum flavours with a hint of mint and an oaky finish. 

Stash it away and let it brew even more depth of flavour over the next few years, or enjoy drinking it down now. Treat your guests to a bottle of this sophisticated tipple with a fabulous steak with fat chips and a pepper sauce or a beef stroganoff, and you'll knock their socks off.