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Angas The Bull Cabernet Sauvignon 2006 I really like this wine and I could pretty much re-use the same tasting note every year. It is consistent and consistently good, the secret being in the multi-regional blending to create a (steak) ‘house’ style. This year it’s King Valley 34%, Strathbogie Ranges 15% , Padthaway 13%, Barossa Valley 11%, Goulburn Valley 11% , McLaren Vale 11% and the mysterious region known as ‘Other’ making up the final 5%. Nice and rich with a mix of black and red berries, chocolate, a touch of mint and light vanilla oak. On the palate medium to full bodied with smooth flavours of dark berries, chocolate and attractive vanilla oak. It feels good in the mouth with some appropriate food friendly chalky tannin and a little warmth from alcohol. Cleansing tannin on exit. A very good drink - simple yet satisfying. 89 points Gary Walsh This has always been a great idea for a wine - a red wine made for red meat - the name and the label and the wine all working together beautifully. For the first time, this release has a majority of Victorian fruit, and it's made it a mintier, fresher, more vital wine, and very good value. There are lots of red and dark berried flavours here too. Personally, with my anti-mint/eucalyptus tendencies (i.e. mint is a non-wine related taint) I'm not sure that I enjoy the specifics of the change - though, as is always the case with Angus The Bull, I like the idea. Mint aside, the wine is good. Drink: 2007-2011. 88 points. Campbell Mattinson, The Wine Front "The philosophy behind Angus The Bull is to create a unique and innovative wine that provides an ideal accompaniment to prime beef. Each year the most promising parcels are hand selected and blended from premium Cabernet Sauvignon grapes sourced from a number of outstanding wine regions across Victoria and South Australia. The flexibility of this multi-regional blending approach allows for the best attributes of individual regions to be captured and combined for exceptional results." Hamish MacGowan - Winemaker Tasting Notes Dark crimson in colour with intense plum hues. Concentrated varietal fruits on the nose with berries, dark chocolate and a touch of vanillin oak. The palate is medium to full bodied with an abundance of ripe cabernet flavours, a tight tannin structure and a bold, smokey finish. An ideal accompaniment to red meat and in particular to premium cuts of prime beef. Will continue to improve over the next 4 years.