Domaine A
Cabernet Sauvignon
Tasmania, Australia
An excellent aged Cabernet to go with a Scotch Fillet at the local pub in Sorrento on Boxing Day night. Domaine A is living proof that Tasmania does get enough sunshine to ripen Cabernet Sauvignon. All the classic Cabernet descriptors - Cassis Tomato bush, and Tobacco leaf to the fore here. Medium weight with resolving tannins.
An excellent aged Cabernet to go with a Scotch Fillet at the local pub in Sorrento on Boxing Day night. Domaine A is living proof that Tasmania does get enough sunshine to ripen Cabernet Sauvignon. All the classic Cabernet descriptors - Cassis Tomato bush, and Tobacco leaf to the fore here. Medium weight with resolving tannins.
Dec 26th, 2023See several previous notes on Delectable. They still apply. My last one from 2006. It’s quite a feat to be producing Cabernet as good as this in Tasmania particularly from a grape ripening perspective. Herbal brambley tomato bush notes. A classy Cabernet which could be cellared for a few more years if desired.
See several previous notes on Delectable. They still apply. My last one from 2006. It’s quite a feat to be producing Cabernet as good as this in Tasmania particularly from a grape ripening perspective. Herbal brambley tomato bush notes. A classy Cabernet which could be cellared for a few more years if desired.
May 6th, 2023See 2 previous notes - the most recent in February last year which is consistent with this tasting. Easily the most concentrated and rich Cabernet I’ve ever had from Tasmania. Mint, coffee beans, cassis and Cocoa on the nose. Medium plus bodied. Seamless. 90% Cabernet Sauvignon with the balance being Merlot Cabernet Franc and Petit Verdot 4/4/2. Growing ripe Cabernet in Tasmania is achievable if you get the right site.
See 2 previous notes - the most recent in February last year which is consistent with this tasting. Easily the most concentrated and rich Cabernet I’ve ever had from Tasmania. Mint, coffee beans, cassis and Cocoa on the nose. Medium plus bodied. Seamless. 90% Cabernet Sauvignon with the balance being Merlot Cabernet Franc and Petit Verdot 4/4/2. Growing ripe Cabernet in Tasmania is achievable if you get the right site.
Jan 16th, 2022A deep Ruby red. A whiff of H2S and asparagus along with tomato bush on the nose. Some cassis characters on the medium plus bodied palate along with red capsicum. When I first opened this I thought it was a 2006. The graphics on the label are such that it is difficult to pick the difference as the type face is small. I have previous notes on the 2006 which I thought was a bit better and more fruit driven than this 2008. In cool climate Tasmania there will be some seasons where full ripeness of Cabernet Sauvignon will be a challenge. It remains the best Cabernet in Tasmania IMO. 90% Cabernet Sauvignon, 4% Cabernet Franc, 4% Merlot, 2% Petit Verdot.
A deep Ruby red. A whiff of H2S and asparagus along with tomato bush on the nose. Some cassis characters on the medium plus bodied palate along with red capsicum. When I first opened this I thought it was a 2006. The graphics on the label are such that it is difficult to pick the difference as the type face is small. I have previous notes on the 2006 which I thought was a bit better and more fruit driven than this 2008. In cool climate Tasmania there will be some seasons where full ripeness of Cabernet Sauvignon will be a challenge. It remains the best Cabernet in Tasmania IMO. 90% Cabernet Sauvignon, 4% Cabernet Franc, 4% Merlot, 2% Petit Verdot.
May 27th, 2021Very dark Crimson particularly for a cool climate Tasmanian Cabernet. Aromas of dark plum, clove, tobacco leaf and oak spice on the nose with a medium to full bodied palate with dusty plum and integrated oak - perfect balance. Seamless with resolved tannin and finishing with persistent length. Matured in 100% French oak Barriques. After a couple of hours in the decanter a lovely left bank perfume of rose bush and brambles. A wonderful Cabernet (90%) by any measure and a fitting tribute to Peter Althaus, the founder, who passed away unexpectedly in early January aged 79 in his native Switzerland. I like many others said that Tasmania was too cool to ripen Cabernet Sauvignon but Peter Althaus proved us all wrong. Vale Peter.
Very dark Crimson particularly for a cool climate Tasmanian Cabernet. Aromas of dark plum, clove, tobacco leaf and oak spice on the nose with a medium to full bodied palate with dusty plum and integrated oak - perfect balance. Seamless with resolved tannin and finishing with persistent length. Matured in 100% French oak Barriques. After a couple of hours in the decanter a lovely left bank perfume of rose bush and brambles. A wonderful Cabernet (90%) by any measure and a fitting tribute to Peter Althaus, the founder, who passed away unexpectedly in early January aged 79 in his native Switzerland. I like many others said that Tasmania was too cool to ripen Cabernet Sauvignon but Peter Althaus proved us all wrong. Vale Peter.
Jan 31st, 2021Consistent notes as 3 previous tastings over 66 weeks. Mid to dark Ruby in colour. Lovely perfume of mature Cabernet with Geranium, mint and berries. Just a medium weight palate (but good intensity) from a cooler climate in the Coal River Tasmania. Beautifully made and drinking at its peak. My last one of 6. It’s a struggle sometimes in Tasmania to ripen Cabernet grapes sufficiently but Domaine A nearly always shows well.
Consistent notes as 3 previous tastings over 66 weeks. Mid to dark Ruby in colour. Lovely perfume of mature Cabernet with Geranium, mint and berries. Just a medium weight palate (but good intensity) from a cooler climate in the Coal River Tasmania. Beautifully made and drinking at its peak. My last one of 6. It’s a struggle sometimes in Tasmania to ripen Cabernet grapes sufficiently but Domaine A nearly always shows well.
Sep 20th, 2020In a cellar overhaul at the beginning of the year I found I had 6 of these (now 4) which need to be drunk over the next few years. Herbal menthol and mint aromas. With time strong scent of Geraniums. Medium weight and savoury with M minus Acid and Tannins. A very good Cabernet in the lighter style - more Cru Bourgeois than Napa. Tasted again 16 weeks later on 1st October with consistent notes. Tasted again on May 8th 2020. Dark Ruby in colour. Touch of asparagus on nose like Sulphur Dioxide. Other notes as above. Typical Cabernet notes - medium weight. Really the only Tasmanian Cabernet worth considering.
In a cellar overhaul at the beginning of the year I found I had 6 of these (now 4) which need to be drunk over the next few years. Herbal menthol and mint aromas. With time strong scent of Geraniums. Medium weight and savoury with M minus Acid and Tannins. A very good Cabernet in the lighter style - more Cru Bourgeois than Napa. Tasted again 16 weeks later on 1st October with consistent notes. Tasted again on May 8th 2020. Dark Ruby in colour. Touch of asparagus on nose like Sulphur Dioxide. Other notes as above. Typical Cabernet notes - medium weight. Really the only Tasmanian Cabernet worth considering.
Jun 15th, 2019Initial notes of asparagus showing it’s cool climate origins. This hung around longer than expected. Domaine A is the pick of Tasmanian Cabernets where the problem has always been getting the grapes to ripen sufficiently. From previous examples I expected more from this Wine but still satisfying exhibiting A little black currant with the Capsicum and Geranium notes. After 2 hours it was giving aromas of menthol/eucalyptus. Tasted again 47 weeks later on 27th March 2019 with consistent Notes. Could have been left bank Bordeaux.
Initial notes of asparagus showing it’s cool climate origins. This hung around longer than expected. Domaine A is the pick of Tasmanian Cabernets where the problem has always been getting the grapes to ripen sufficiently. From previous examples I expected more from this Wine but still satisfying exhibiting A little black currant with the Capsicum and Geranium notes. After 2 hours it was giving aromas of menthol/eucalyptus. Tasted again 47 weeks later on 27th March 2019 with consistent Notes. Could have been left bank Bordeaux.
Apr 29th, 2018Intense dark fruits, dried herbs, long and structured. Could go another 10 years easy but it drinking great now.
Intense dark fruits, dried herbs, long and structured. Could go another 10 years easy but it drinking great now.
1 person found it helpfulDec 13th, 2015Some SO2 notes initially which blew off but asparagus aromas remained. Notes of capsicum on nose and palate. Like the old style Tasmanian Cabernets where they couldn't get the grapes to ripen sufficiently. I have had far better examples of this wine since. Easily the best Cabernet producer in Tassie I think
Some SO2 notes initially which blew off but asparagus aromas remained. Notes of capsicum on nose and palate. Like the old style Tasmanian Cabernets where they couldn't get the grapes to ripen sufficiently. I have had far better examples of this wine since. Easily the best Cabernet producer in Tassie I think
Feb 16th, 2017