Cabernet Sauvignon

History and Heritage: Cabernet Sauvignon has been grown in the region since the mid-19th century. However, it has often played a supporting role, struggling to consistently achieve full ripeness in the Hunter's climate. Despite these challenges, dedicated producers have persevered, crafting unique expressions of this noble grape that speak to the Hunter's terroir.

Terroir and Climate: As a late-ripening variety that typically thrives in cooler, more moderate climates the Hunters hot and humid summers need to be carefully managed. The region's summer rainfall can also be particularly problematic, often necessitating earlier harvests to maximise grape health. However, the Hunter's diverse soils, including patches of terra rossa and gravelly loams, can produce Cabernet with distinctive character when. Vineyards in the Upper Hunter, with slightly cooler temperatures, often fare better with this variety.

Tasting Profile: Hunter Valley Cabernet Sauvignon typically presents a medium ruby color, often lighter than examples from cooler regions. On the nose, it offers aromas of red and black currants, sometimes with herbal notes of eucalyptus or mint - a signature of Australian Cabernet. There might also be subtle hints of tobacco and earth.

On the palate, Hunter Cabernet tends to be medium-bodied, with moderate tannins and refreshing acidity. The fruit profile leans towards the red spectrum - think redcurrants and raspberries - rather than the blackcurrant dominance seen in cooler climate Cabernets. Herbal notes often play a significant role, adding complexity and a unique Hunter Valley stamp. The finish can show mineral notes and a touch of savoury character.

Winemaking Techniques: Given the challenges of ripening Cabernet Sauvignon in the Hunter, winemakers employ various techniques to craft balanced wines. Careful canopy management in the vineyard is crucial to achieve optimal ripeness. Some producers opt for earlier picking to maintain acidity and avoid overripe flavours, while others might let the grapes hang longer in favourable years.

In the winery, gentle extraction methods are often used to avoid harsh tannins. Maturation typically occurs in French oak barrels, though the use of new oak is often restrained to avoid overpowering the wine's delicate fruit character. Some winemakers blend small amounts of other varieties, such as Merlot or Shiraz, to add complexity and fill out the palate.

Food Pairings: The medium-bodied nature and herbal notes of Hunter Valley Cabernet Sauvignon make it a versatile food wine. It pairs well with herb-crusted lamb, grilled vegetables, and hard cheeses. Its refreshing acidity also makes it a good match for tomato-based pasta dishes.

Ageing Potential: While not typically as long-lived as Hunter Shiraz or Semillon, well-made Hunter Cabernets can age gracefully for 5-10 years, sometimes longer in exceptional vintages. With time, the primary fruit evolves into more complex notes of leather and tobacco, while the tannins soften and integrate.

Notable Producers: While not every Hunter Valley winery produces Cabernet Sauvignon, several notable producers have championed the variety. Audrey Wilkinson, one of the oldest wineries in the region, has a long history with Cabernet. Other producers like Mount Pleasant, Hungerford Hill and boutique wineries like Saddlers Creek have shown the potential of Hunter Cabernet when handled with care.

Hunter Valley Cabernet Sauvignon represents a unique expression of this globally renowned grape. While it may not achieve the power and concentration found in cooler regions, it offers an elegant, medium-bodied style with distinctive herbal notes that speak clearly of its Hunter Valley origins. For wine enthusiasts seeking an alternative perspective on Australian Cabernet, the Hunter Valley offers an intriguing and rewarding experience.