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Angus The Bull 2004 Cabernet Sauvignon (South Eastern Australia)
- $19
This is pretty ripe stuff, with scents of coffee, chocolate and fruitcake that give way to flavors of cassis, tobacco and vanilla on the palate. Shows decent complexity and some youthful tannins; try now with rare beef or lamb or hold another 2–3 years.
— J.C.
(2/1/2007)
Angus The Bull 2007 Cabernet Sauvignon (South Eastern Australia)
- $18
According to the winemaker, this is specifically tailored to go with red meat and the truth is, it would make a solid steakhouse Cab. It delivers cedar, tobacco and cassis aromas and flavors and dusty, nicely textured tannins that will cut through the fat of a prime cut. Limited in ageability, but that’s probably all to the good in a restaurant setting.
— J.C.
(10/1/2009)
Angus The Bull 2006 Cabernet Sauvignon (South Eastern Australia)
- $18
The Bull continues to offer reasonably good value, featuring bold fruit aromas and plenty of flavor intensity for the price. Cassis and tobacco are the main elements, dressed up by hints of mint, coffee and chocolate and framed by some firm, slightly rough tannins. A solid steakhouse red.
— J.C.
(12/15/2008)
Angus The Bull 2008 Cabernet Sauvignon (South Eastern Australia)
- Online Exclusive
- $12
A sweet attack of ripe fruit is the opener for a crisp palate of raspberry jam, set in a bed of soft tannins. Juicy and extracted, this is one to catch young.
— J.R.
(8/1/2010)
Angus The Bull 2005 Cabernet Sauvignon (South Eastern Australia)
- Online Exclusive
- $18
A blend of fruit marked by hints of overripeness. Cola and chocolate notes push the plummy fruit toward prune in this medium-bodied Cabernet that could use just a touch more vibrance. Drink now.
— J.C.
(2/1/2008)
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