Cabernet Society x Burnt Ends, Singapore

I always remember family trips to Margaret River over Christmas, It's hot, dry and you spend most of your time going between vineyards and the beach. We would inevitably always have a long lunch at Vasse Felix and end up drinking some amazing old bottles when it came to main course. It would always amaze me how long Margaret River Cabernet Sauvignon can age for and how they retain their structure, flavour and fruit. When the team head to the cellar and pick something special, it is always a treat, but finding out it is the last bottle onsite always leaves a longing for more. I guess that keeps you exploring the cellar to find the hidden gems! We always look forward to the next time and doing some cellar hunting with the team!

With Cabernet, I am always looking for age. It brings out the subtleties, complexity, balance and fruit while softening the tannins. With food, it is really important to soften the tannins so that you avoid overpowering the food. We have found that with grilled meats, drinking wines with tannins increases the astringency in the mouth which can be quite unpleasant. But on that note, grilled meats with nicely aged Cabernets can lead to a harmonious pairing that highlights the flavours on both sides perfectly.