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“Angus The Bull – The brainchild of Hamish MacGowan, a young gun winemaker with a very clever head on his shoulders – rarely has a wine been so well conceived. You look at the label and instantly want to grab a steak and throw it on the grill” Campbell Mattinson – Winefront Monthly.
- AUS - Multi-regional
Good purple hue, excellent varietal character, cassis / blackcurrant, ripe tannins and subtle oak doing no more than is needed. Best in the line since it was started, an ideal full-bodied match for a rich, rare rump steak. Drink by 2020.
Rating 92 - James Halliday, Australian Wine Companion 2013
Angus The Bull Cabernet Sauvignon 2010, $20 The best wine I've tasted under this label. Cedar, nutmeg, dried-banana overtones on good, strong,dark-fruit flavours. The wine is bold and straightforward, and the tannins are assertive and ripe. It's well built to partner red meats. Drink now to 2020. 14.5 per cent alcohol. Food Rare steak.
Rating 90 - Huon Hooke, Good Living Wine: Cellar Talk - 22 May 2012
"You have to respect a winemaker who develops a red specifically to go with steak. Whether it's a T-Bone, eye fillet or rump, this cab sauv is designed to complement beef's subtle flavour and richness. It's a hearty wine but still soft around the edges" Enjoy with a T-Bone with herb butter.
Donna Hay Magazine: Tasting Notes - Drinks, June / July
It's been 10 years since Hamish MacGowan launched this label with the aim of producing a red wine to drink with red meat. The venture has been a runaway success. A blend of fruit from five different regions, bold and brooding with lashings of black fruit, chocolate characters, nicely balanced oak and firm tannins. Drink with a chargrilled porterhouse steak.
Grape Expectations: Kerry Skinner, 7 March 2012
Hamish MacGowan likes his wine and he likes his steak, and for ten years he's been partnering that steak with a Cabernet Sauvignon..... which he appropriately called Angus The Bull. Hamish says red meat is quite subtle in flavour and therefore needs a wine that is not overpowering. "Which is why I make Angus The Bull from Cabernet Sauvignon; it retains tannins and fine fruit acid, the characteristics that cut through the fat in meat".
Melbourne Observer: David Ellis, 28 March 2012
Winemaker Hamish MacGowan says he created this to pair with steak. A blend of grapes from Central Victoria and SA, this combines cool climate elegance with the richer taste of warmer regions. Perfect with a scotch fillet.
Daily Telegraph – Sunday: Drinks - Jeff Collerson, 21 April 2012
2010 Angus The Bull Cabernet Sauvignon. Standout multi-regional wine to enjoy with beef.
Sunday Telegraph: On The Grapevine - John Fordham, 29 April 2012
Winery Tasting Notes
Intense depth with bright purple hues.
Ripe black fruits with rich dark chocolate and vanillin smoky oak aromas.
A full bodied wine characterised by cassis & blackcurrants, firm tannins and a savoury masculine finish.
Will continue to improve over the next 4-6 years.
An ideal accompaniment to red meat and premium cuts of prime beef.