Collection: Cabernet Sauvignon

Sippify stocks Beresford Classic Cabernet Sauvignon and the single-vineyard Beresford Estate Cabernet Sauvignon from Blewitt Springs in McLaren Vale, plus the Limited Release Cabernet Sauvignon. Queen Adelaide, Katherine Hills and Half Mile Creek Cabernet Sauvignons round out the range at more everyday price points.

Cabernet Sauvignon is defined by blackcurrant — often described as cassis — alongside violet, cedar, dark plum and a leafy herbal note. It's structured and firm, with grippy tannins and a long dry finish, and oak maturation adds vanilla and spice. Beresford's Classic shows lifted blackcurrant and violets with vanilla, raspberry, plum and cherry over an underlying hint of spice.

Cabernet Sauvignon is the firmer, more structured of the two, with blackcurrant, cedar and noticeable tannin that gives it ageing potential. Merlot is softer and rounder, showing plum and red berry with a plusher texture and gentler tannins, which makes it more approachable young. The two are frequently blended precisely because Merlot fleshes out Cabernet's structure.

Cabernet's tannin needs protein and fat to soften against, so it's a natural with roast lamb, grilled steak, beef ribs and aged hard cheeses. Herbs work especially well — rosemary, thyme and garlic all echo the wine's own herbal edge. Avoid delicate fish and light dishes, which the wine will simply overwhelm.

Cabernet's tannin structure makes it one of the better red varieties for cellaring. The Beresford Limited Release and Estate Cabernets have genuine ageing potential — several years to a decade from vintage in good storage. The Classic, Queen Adelaide, Katherine Hills and Half Mile Creek Cabernets are made for drinking now. Store bottles on their side in a cool, dark place away from vibration.