The [yellow tail] Cabernet Sauvignon has a touch ofmint on the nose, layered over aromas of blackberries and vanilla. The palate has great length with toasted oak, ripe fruit and soft, velvety tannins.
Ultimate Beverage Challenge 87 points - Sumptuous and sweet on the nose, reminiscent of a black and white cookie along with plump blackberries, and brown spice. Candied and fruity on the palate with confected red raspberry, strawberry liqueur, and red flowers. (Jun 2016)
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Aromas of mint, blackberries, chocolate and vanilla. The smooth palate shows rich berry flavor, peppered with spice and vibrant acidity. Pair with grilled steaks and burgers
Wine maker notes
Yellow Tail Cabernet Sauvignon is made with grapes sourced from the highest quality vineyards and fermented on skins in contact with oak. Temperatures are kept high to ensure maximum colour and tannin extraction. The wine is bottled on the estate.
Yellow Tail Cabernet Sauvignon is created with a simple philosophy in mind, to make a great wine that everyone can enjoy, anytime, any place. Which is why we hate to tell you what to enjoy it with. If you really want some suggestions, this is a great Aussie red, perfect for enjoying with a Sunday roast or on its own, if that's what you feel like. Either way, it’s best enjoyed with friends. And a glass.
”People can’t be bothered by all the hype and nonsense of wine. They just want to drink it.” ~John Casella.
It all started in 1820, when the first Casellas planted some vines in the Italian countryside. Two things sprouted shortly thereafter: a cluster of grapes, and a family passion that would last 188 years and counting.
Fast forward to 1957. Filippo and Maria Casella were keeping the business alive in Italy, when they decided to pack up and move to Australia. However far away, they couldn’t escape their wine roots. Filippo began selling grapes to local wineries. Then in 1969, he decided it was time for a new generation of Casellas to put their winemaking skills to use.
Following the blueprint of other Australian winemakers, Casella sourced his fruit from other growing areas throughout South Eastern Australia, creating wines with incredible freshness and character year after year. Still, almost a third of the grapes used for [yellow tail] are grown right in the Casella family’s vineyards, nearly 540 acres in the Riverina region of Australia. In 1994, the Casellas built a new and improved winery, blending old world heritage with new world technology.
From humble beginnings, this family has come a long way. Today the company is run by Filippo’s three sons—John, Joe and Marcello—while Filippo’s grandchildren have become the sixth generation to join the family business. In 2000, John Casella joined forces with another family-run company, W.J. Deutsch & Sons, to bring the goodness of [yellow tail] to the United States.
Year after year, the Casella family continues to create quality wine that’s fun, flavorful, and bursting with a personality all of its own.