Born and bred in Margaret River, Evans & Tate Redbrook Cabernet Sauvignon is a wonderful, classic expression of the regions famed Cabernets. Textural and expertly structured, it is aged in minimum new French oak to lend a lightly spiced character. Perfumed with notes of tobacco and mint, the wine tastes of olive, plum and blackberry on the palate. As with the best of Margaret River Cabernets, this will age gracefully for decades.

This 2012 vintage Reserve Cabernet Sauvignon from Robert Stein Vineyard brilliantly expresses the characteristics of the 37-year-old vineyard site. The fruit was carefully handpicked and pressed, followed by fermentation in open vats along with gentle hand plunging. Exhibiting a deep red hue and giving off dark berry aromas from the nose, the textural and medium-bodied palate is a delight to consume. This elegant red wine has a cellaring potential of about 15 years, and it is recommended that one decants this wine before serving it. Suggested food matches with this red wine include Beef Tenderloin, meatballs, venison and lamb ribs.

With the oldest cool climate vineyard in Western Australia, Forest Hill consistently presents boutique wines with strong regional characters. Their Estate range represents the varieties for which Great Southern is famous such as elegant Cabernet. This full red coloured Cabernet presents dense currant and light cedary oak aromas. It has a beautiful deep, dark core of fruit with ripe yet firm tannins and elegant persistence. Dark and brooding, it will cellar well.

This features currant and plum fruit, with tobacco, loam and singed savory notes, maintaining range and driving through the finish. The structure is fine-grained, delivering a lingering hint of acidity. A more subtle expression of Cabernet. Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc and Malbec. Best from 2022 through 2036. 27,800 cases made. Wine Spectator 93 Points

MAYACAMAS VINEYARDS Cabernet Sauvignon, Napa Valley Not much has changed by way of production since Bob Travers started the Mayacamas estate in the early 1940s. The fruit is handpicked early, often in early September - abvs usually end up between 13 and 14 percent to preserve natural, altitude derived acidities. Fermentations occur predominantly in open-top cement vessels which were built in the 1950s, again to preserve acidities and vibrant fruit character. Extended ageing occurs exclusively in neutral oak some as old as 100 years typically for three years which allows the vineyard's expression to shine through the powerful fruit profile, while also minimising oxygenation and helping to maintain the powerful and tight tannin structure Mayacamas is so famous for. The wines then usually spend a further two years in bottle before it is ready to be released to the market. Mayacamas make wines that lie in stark contrast to the more prevalent rich, heavily oaked, high in abv, bombastic wines that are common in the Napa Valley.

Thrust and power married to suppleness. New oak a feature in 2015, but richness does well to mitigate. Paulliac personified, it feels. Dark berries, currants and black olive scents, overlay of clove and mahogany wood character adding depth to the bouquet. Richer than expected to taste, quietly powerful, saturates palate with dark, plummy fruit, well-meshed cedary-clove spice, pepper and graphite-tannins. Coursing, gently powerful wine that builds in intensity. An approachable wine now, you could say. A fuller expression. Mike Bennie The Wine Front 94 Points