Winemaker Notes
A fruit-forward, approachable Cabernet Sauvignon marked by juicy blueberry, plum, and blackberry aromas, complemented by a discreet touch of toasty oak. On the palate, it’s smooth and well balanced, with fresh acidity and restrained alcohol providing a seamless, easy-drinking experience—making it excellent value for everyday enjoyment.
Serve on its own or with traditional cooking, gratins, grilled meats and cheeses.
Vegan-Friendly
Professional Ratings
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James Suckling
The black currant and black cherry aromas are married to quite gentle tannins on the medium-bodied palate. Very well made. The finish is pleasantly dry with a powdery texture. Vegan. Sustainable.
Founded in 1996 in the small village of Marseillette, east of Carcassonne, Abbotts & Delaunay began as the vision of Nerida Abbott. In 2005, Laurent Delaunay acquired the estate, bringing with him five generations of Burgundian négociant heritage. A long-time advocate for the Languedoc’s potential, Laurent has led several notable projects across the region. The vineyards benefit from a unique landscape stretching from the Pyrenees to the Mediterranean, with diverse soils—sandstone, marl, limestone, and schist—that contribute to the wines’ distinctive character and strong sense of place.
Today, winemaking is led by Laurent’s daughter, Jeanne Delaunay, whose experience includes Domaine de la Romanée-Conti, Thibault Liger-Belair, and Coldstream Hills in Australia. Under her direction, the winery focuses on estate-grown fruit while partnering with growers throughout the region, always emphasizing terroir. Guided by a Burgundian philosophy, Jeanne prioritizes balance, elegance, and purity, ensuring that winemaking enhances rather than masks the natural expression of the land.
Cabernet Sauvignon is the fourth most planted red grape in France, but maintains a higher impact in terms of prestige. In Bordeaux, France, it reaches sublime heights as the dominant component of the most celebrated wines from the Medoc and Graves appellations of the Left Bank.
Cabernet Sauvignon prefers well-drained gravel soils, like those of the Medoc, but it can grow with success in other types as well. It does well in various climates ranging from moderately warm to hot and produces small berries with thick skins resistant to insects and disease pressure. Those thick skins also mean high tannins, which along with the grape’s high acidity, equal terrific structure and as a result, Cabernet Sauvignon’s amazing ability to age well. Cabernet Sauvignon imbues a wine with profound depth of flavor, including notes of blackcurrant, blackberry, vanilla, cedar, pencil shavings and cigar box. Some of these result from the variety’s remarkable affinity for oak.
While Bordeaux produces the most critically-acclaimed Cabernet Sauvignon, it also plays a role in the wines of the Southwest, Languedoc, Provence and even in the Loire in France, where it is permitted in small amounts in Bourgueil and Chinon.