Big California Cabernet with its manners intact.
Andrew Cabernet Sauvignon is packed with blackcurrant, plum and blackberry, held together by firm but polished tannins. Bold, yes, but balanced with it.
Tastes like: Blackcurrant, plum and blackberry, then oak spice and cocoa.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and oak in the background.
Great with: Ribeye steak, lamb chops with rosemary, aged cheddar.
Singapore and Asian favourites: Black pepper beef, Korean galbi, wagyu yakiniku.
The geeky bit: Cabernet Sauvignon from Paso Robles, California, where warm days and cool nights give ripe fruit and keep some freshness.
Why we like it: California power with a bit of elegance. Bold and sophisticated at the same time.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Decant 30 to 60 minutes.
Alcohol: 13.9%
