The Thomas Hyland Cabernet Sauvignon, a multi-district wine, draws fruit from Adelaide, Coonawarra, and Robe.
While the style is essentially fruit-driven, Thomas Hyland Cabernet Sauvignon shows the classic varietal elements of ripe blackcurrant/cedar aromas and fine-grained tannins.
The TH Cabernet Sauvignon had a primarily dark red fruit taste, with accents of some lighter fruits. It was dry but sweet and was not masked by overpowering fruit flavors (i.e. plum) All in all I would say the first glass had a medium finish, but after I tasted the meats with dinner it finished delicate and smooth. The sweetness is balanced with a hint of tartness, which is all pulled together with a bit of bite from olive tones. We got a bottle with dinner at the Melting Pot and it was nice because I got to test the flavors of the wine with prime rib, beef medallions, chicken, salmon, and shirmp in the broth of the fondue. Best with the red meats and also wonderfully complimented by a thick terryaki glaze for dipping the meat pieces (brings out slight oak aftertones).