Everybody loves a cabernet, right? Little wonder it’s known as the ‘King of Grapes’. It makes some of the longest-lived wines, some of the most mouthwatering food pairings, some of the best gifts, and the most dependable deliciousness, year round. But there’s only so much Aussie cabernet you can drink before you start to wonder what else is out there. Trust us, bringing a Cali cabernet to dinner starts all the right kinds of conversations. It shows you’re adventurous, sophisticated, well travelled even. With 15+ years cellar potential ahead of it, there’s no rush to drink this, but it’s surprisingly accessible now too. There’s a lovely acidity that keeps things fresh and lively, balancing the dense, chewy core of red-blooded flavour. It’s a showstopper now, and it’s only gonna get better.
“Put this up against a Margaret River Cabernet and see which one you pick to be better value at $30... Amazing wine!” - Ange, Mofo Wine Dealer
“The 2015 Armé, Marietta's Cabernet Sauvignon-based blend, is fabulous, not to mention a tremendous value. Grilled herbs, plums, blueberry jam, spice, mint and leather give the 2015 its nuance and complexity. Supple and beautifully layered in the glass, the 2015 hits all the right notes. What a gorgeous wine this is.”
Full price $50.00 from the winery on 3 June 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 83% Cabernet Sauvignon, 9% Merlot, 6% Malbec, 2% Petit Verdot
- Serving Temp.
Ah, Cali. You bring the world so many things. Route 66, Santa Monica, Big Sur (although I drove through at night without realising that one time... it was very dark), the Golden Gate Bridge. And oh the wine! Napa Valley, Sonoma, Santa Barbara and Paso Robles are some regions that come to mind, but that's just skimming the surface. From the big marques like Mondavi and Ridge to fringe pioneers like Sean Thackrey, there's as much wine to explore as there are sunsets to see and routes to cruise. Start here, then.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 cups of loosely packed winter leaves (whatever is good that day)
- 1 teaspoon of Dijon mustard
- half a teaspoon of caster sugar
- pinch of salt
- 1 garlic clove, peeled and lightly crushed
- 1 tablespoon of red wine vinegar
- 100ml good quality extra virgin olive oil
- 2 tablespoons of water
- Make the dressing. Add all the ingredients to a jar and shake vigorously until nice and smooth, then taste for seasoning (you may need some more salt or vinegar). Leave for half an hour to infuse the garlic, then remove.
- Add the dressing to the leaves, blending everything lightly with your fingers so as not to crush the leaves.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...