Cabernet Sauvignon... all over the world the cabernet sauvignon makes full flavoured reliable red wine, the ideal food wine. Cabernet Sauvignon seems to have a particular affinity for lamb but it partners all plain roast or grilled meats and game well and would be an excellent choice for many sauced meat dishes such as boeuf bourguignon, steak and kidney pie or rabbit stew and substantial dishes made with mushrooms.

But once its blended with Shiraz also known as syrah and hermitage. The flavours contained in the dark skin rise in tandem with sugars in the pulp and often shiraz can be picked with excellent sugar - acid  balances and intense colour and flavour.The conditions in Australia are capable of producing high quality shiraz. Shiraz the full dark, dark, rich and fruity wine has a natural low tannin softness and combines perfectly with American Oak during maturation to provide one of Australia's richest and most enjoyable wine styles. That is why in the early days of Australian wine making, shiraz was often called 'burgundy' as it was soft, round and mellow, reminiscent to the new settlers of the supple wines of Bourgogne (Burgundy) France.

This combination of Cabernet Sauvignon and Shiraz have a profound impact of flavours and textures.