Nagambie Lakes Vic 14.5% Screwcap $16- Tasted 3/8/09
I came to Tahbilk’s wines via their wonderful Marsanne. It’s a bargain (as all their wines seemingly are), it tastes great and has appealed to most of those I’ve served it to. Apparently it can turn into something quite special over the course of 10 years too, although the bottles in my off-site cellar have a few years to go before I taste an aged version.
The reputation of Tahbilk’s reds also precede them, but I was late on the scene really. As such, the 2005 Shiraz and this 2005 Cabernet Sauvignon are the only other wines of theirs I have tried. Both are belters, in an old school way.
The Cabernet Sauvignon sees 18 months in French Oak, but the barrels must be old and large judging from the minimal influence that oak has on the wine. Plum and blackberries are accompanied by earth, a good whiff of saddle leather and tar. Floral/violet notes flood the nose as well and it’s all there on the palate too, with pepper and notes of sweet spice. The sweet/savoury interplay is profoundly enjoyable at this early stage, although I am reliably informed by those more experienced with the wine that at about 10 years, the earthy qualities set in and the wine becomes quite savoury. Fortunately you can often pick up back vintages from Tahbilk by visiting their website (just click on the wine’s name above) and joining the Tahbilk wine club. It’s free and you get discounts and other opportunities, all it takes is a small amount of your time. And here I must thank someone from the online world of wine for educating me about Tahbilk and the wine club, Mr Daryl Douglas. A gentleman and very experienced in the realm of wine and Tahbilk in particular. They should sponsor him actually.
Of course, The Wine Front and The Big Red Wine Book played their part too, as did all at Gavin Trott’s Auswine Forum, which I heartily recommend you visit. It’s free as well & the knowledge to be gained there is immense.
Sorry, back to the wine 
Eucalypt is certainly present but adds complexity rather than stripping flavours. I have a fairly high tolerance for Eucalypt/mint flavours but even if you don’t I wouldn’t get scared away due to it being here. It’s all in balance. In fact I think this wine is really about the whole package and how it hangs together, an idea I am blatantly stealing from Julian Coldrey at Full Pour (another wine blog you must visit). I do hope he doesn’t mind.
The structure is good, although quite subtle and intriguing. The back of the bottle describes it as “fine grape tannins” and I don’t think I can do much better. They feel dusty, and that could just be the Cabernet expressing itself. And they seemed to become more prominent over the course of a day in the decanter.
I might guess that this wine won’t rock everyone’s world, but what wine does? At $16 I’d advise you strongly to give it a go. I drank most of mine with free range BBQ chicken & salad, but I’m sure you could think of something more inventive 
93
Winery website- Click on title