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Tait Cabernet Sauvignon 1999
This Barossa Cabernet from Tait has an intriguing nose with perfumed, dried spice box aromas, along with black berry fruits and an earthy underpinning. The palate is intensely fruity in a medium-full bodied format with ultra, silky, fine-grained tannins that allows this wine to be consumed now with great pleasure or throughout the next 6-8 years. A very full on fleshy style that will please those who are looking for a Cabernet that is mouth filling and soft textured with good fruit intensity - all the things that the Barossa is famous for.
The inspiration behind Tait Wines was Giovanni Tait (1927-1997). Giovanni Tait migrated to Australia from Italy in 1957 to take up work as a cooper in the Barossa. His high skill and craftsmanship in his chosen trade led him to B Seppelts and Sons where he took an active role in the production and maturation of wine in oak casks. He learnt cooperage from his father and grandfather before migrating to Australia.
It was not until his sons grew older that his dream came to reality. With his sons, he founded a small winery called Tait Wines. His vision for Tait Wines was to be a traditional winery using all the old winemaking methods to produce hand crafted wines that were powerful in depth, flavour and taste. Each year, the family acknowledges their fathers vision by dedicating the estate grown Cabernet Sauvignon in his honor. This wine reflects all of Giovanni's qualities of age, depth of character and full of life.
Now Bruno with wife Michelle and brother Michael continue to produce premium boutique wines.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.
The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
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.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.