Enjoy this juicy, slightly candied, and well balanced Aussie Cabernet with red meat, from burgers to ribeye.
Fifteen percent new oak adds creaminess without overwhelming the fruit. Apples and tangelo (honeybell) and a touch of white pepper are matched with good acids. The finish falls off quickly, but that is not unexpected at this price point. This is a pleasant weekday white. Drink it with fried catfish.