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Heartland Directors Cut Cabernet Sauvignon 2012

Cabernet Sauvignon from Australia
  • JH95
  • WS92
  • RP90
14.8% ABV
  • WW92
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3.2 8 Ratings
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3.2 8 Ratings
14.8% ABV

Winemaker Notes

The sheer force of fruit in Director's Cut Cabernet Sauvignon is as much a testament to the vineyards as the winemaker's skill. Deep purple color heralds blackcurrant accompanied by ripe red cherry. A mouth coating texture and supple tannin structure create an experience of perfect equilibrium. However, the true character is more easily appreciated in the complex layers of spice; licorice, nutmeg and star anise with mint in the background. The considerable length on the finish confirms the quality and enhances the enjoyment of this fine wine.

Critical Acclaim

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JH 95
Australian Wine Companion
First release of a Directors' Cut Cabernet Sauvignon. It pulls the curtain on fruit and oak flavour of excellent dimension. Blackcurrant, eucalypt, cedar wood and toast. The flavours come at you in dry, tight, fine-grained waves. The word succulent keeps springing to mind.
WS 92
Wine Spectator
Ripe and smooth, with a supple texture supporting dark berry, black currant and savory spice flavors that extend into a long, deep finish. Offers intensity and presence. Drink now through 2020.
RP 90
Robert Parker's Wine Advocate
Deep garnet-purple in color, the 2012 Director’s Cut Cabernet Sauvignon is profoundly scented of ripe blackcurrants, licorice and eucalyptus with hints of choco-mint and cloves. Full-bodied and laden with minted cassis flavors, it has a medium level of rounded tannins, crisp acid and a finish that has great length if a little straightforward. Drink it now to 2019.
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Heartland

Heartland

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Heartland, Australia
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Owner and winemaker Ben Glaetzer’s work in Langhorne Creek is one of the most exciting stories in Australia today. Heartland Wines came out of a lunch in 1999 between Ben and three friends, and a fear that rather than expressing the diversity of sites and rich history of the country, Australian wines were heading in a generic, commercial direction. Ben had grown excited at older, high quality vineyards he had seen in the cool-climate Langhorne Creek area, Australia’s oldest settled wine region, one hour south of Adelaide and southeast of McLaren Vale. With a temperature summation approximately equivalent to Alsace, the best Langhorne Creek vineyards benefit from very cool nights that offset warm days, with temperature swings that can reach nearly 40 degrees within a day. The Heartland Wines from Langhorne Creek display the originality and appeal of the area’s regional and varietal characteristics – they are food-friendly, balanced wines offering tremendous value.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG607521_2012 Item# 140242