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Country of Origin & Region


Australia, Coonawarra

Katnook Estate

Katnook Estate Cabernet Sauvignon 2012

Katnook Estate Cabernet Sauvignon 2012

Tasting Notes

Nov 2018 - The nose of the 2012 Katnook Cabernet Sauvignon has started to take on some interesting nuances with bottle age. The nose evokes notions of dried herbs, cedar spice, along with a touch of mint and earth with assorted dark fruit notes aromatically. The palate is medium fuller bodied, showing some mid palate suppleness and refinement, while the tannins are still holding firm acting as a counter point to the dark cherry and black currant fruit flavors. Finishing dry with good length, there’s a touch of savoriness to the fruit on the finish which adds an extra element of complexity. The 2012 Katnook Cabernet Sauvignon is in a really nice place as we speak and should continue to drink impressively over the next 2-3 years.

Food Accompaniments


Awards, Reviews and other Notes

95 pts James Halliday July 2015
In immaculate form. Fresh fruit, firm tannin, oak folded snugly within. Both longevity and pleasure are assured. It tastes of blackcurrant, boysenberry, spearmint and an assortment of red berries and dry, leafy herbs. Tannin flicks firmly through the finish, as it should with a wine of this gravity.
92 pts Wine & Spirits October 2015
Savory black cherry flavors and dark chocolate tannins give this a classical Coonawarra profile. It's not green or vigorous, though the aroma carries a hint of mint and persimmon. Those notes add nuance and earthy textural detail, making this an elegant Cabernet for lamb.

Winemaker Notes

A complex array of ripe fruit and oak maturation aromas. Dark plums, mulberry and cassis combine with savoury earthiness and hints of mint and dark chocolate. A richly layered palate of dark berry fruits and subtle oak maturation flavours, including mocha and spice. Rich plum and light mulberry highlight the toasty oak flavours and dark chocolate tones. Robust tannins lead to a long, rewarding finish. Coonawarra’s 2012 vintage is noted for above average temperatures and below average rainfall. Harvest of Cabernet Sauvignon commenced on the 9th of March, amongst the earliest start on record. The warm, dry conditions accelerated development producing fruit in excellent condition at near optimum maturity. The wine was matured for 16 months in 60% French and 40% American oak barriques to added complexity and suppleness to the wine. Suggested cellaring 15 years. This powerful Cabernet would pair well with roast leg of lamb with herb crust, rib eye steak with red-wine jus or smoked duck and wild mushroom Fettuccini

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Chemical Analysis




13.5% Alc.



Cabernet Sauvignon

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