Best's Great Western Cabernet Sauvignon 12pk 2016

Best's Great Western Cabernet Sauvignon 12pk 2016

Best's Great Western Cabernet Sauvignon 12pk 2016
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Winery Details

    There may be no other winery that defines the essence of Australia more than Best’s Great Western; family, history, truly unique wines, and its own region. Founded in 1866 by Henry Best, it has been managed by the Thomson family for six generations, including 50+ vintages by the current patriarch, Viv. These special wines form a true national treasure of our industry.

Press Review

    Trophy for Best Cabernet Sauvignon - Victorian Wine Show 2017

    Gold Medal - Royal Queensland Wine Show 2018

    Best's Great Western Cabernet Sauvignon 2016

    86% cabernet sauvignon, 4% merlot, shiraz and cabernet franc, destemmed, a mix of fermentation vessels, matured for 12 months in used French oak. Strong crimson-purple; pure, intense and long, cassis to the fore, black olive and firm, but ripe tannins. Best’s is having a ball.

    Rating: 95 Points

    Source: James Halliday Wine Companion 2019

    Best's Great Western Cabernet Sauvignon 2016

    An impressive cabernet that has reached good ripeness, offering dark cherries in a brambly mode. The tannins are sleek, glossy and very smoothly rendered. Fresh black fruits from start to finish here. Impressive. Drink or hold.

    Rating: 93 Points


    Best's Great Western Cabernet Sauvignon 2016

    Deep, youthful red/purple hue. The blackberry aromas are sweetly ripe and rich, full-bodied and deep with abundant tannins - but they're good tannins, smooth and reasonably ripe. There is a touch of astringency but it's one of the better wines in its price-range this vintage.

    Rating: 92 Points

    Source: Huon Hooke

    Best's Great Western Cabernet Sauvignon 2016

    Cabernet Sauvignon from the Great Western/Grampians region. It doesn’t have anywhere near the cache of shiraz from the region, but it can be good.

    It’s an elegant study of a wine. It’s herbal and undergrowthy with garden mint and associated greenery contributing to the main flow of blackcurrant and black olives. There’s a gently bitter note to the aftertaste, tonic-like, but it feels and tastes ripe throughout and indeed there’s a softness to the texture, helped in part by resiny/cream oak (the latter in modest measure). You’d have to say that it’s pretty good, and that it will improve with time.

    Rating: 91 Points

    Source: Campbell Mattinson, The Wine Front