RED
MEAT'S
perfect
PARTNER

RED MEAT
± RED WINE

WE LIKE TO THINK OF IT AS
RED MEAT’S PERFECT PARTNER.

Beef and red wine are made for each other – the fat in a prime piece of juicy steak softens a wine’s astringency and releases those tasty fruit flavours. Problem is, when faced with the choice of which red wine to pick, many people assume you need to be a wine buff to know what’s what. This is where Angus the Bull steps in. A full bodied Cabernet Sauvignon, it’s been crafted with beef in mind, so it takes out the guesswork.

Beef and red wine are made for each other – the fat in a prime piece of juicy steak softens a wine’s astringency and releases those tasty fruit flavours. Problem is, when faced with the choice of which red wine to pick,

many people assume you need to be a wine buff to know what’s what. This is where Angus the Bull steps in. A full bodied Cabernet Sauvignon, it’s been crafted with beef in mind, so it takes out the guesswork.

In case you hadn’t
noticed, we love
a bit of red meat.

MEET

ANGUS

the BULL

When it comes to winemaking, our philosophy is to make the absolute, hands-down perfect accompaniment for a prime piece of beef. Every year we work with our growers across Central Victoria with this in mind, hand selecting premium parcels of Cabernet Sauvignon grapes. This multi-vineyard approach allows us to deliver our signature style. This creates the best possible blend for that satisfying moment when Angus the Bull meets red meat in your mouth. So what should you expect when this glorious moment happens? A wine of intense colour with bright purple hues. Aromas of ripe black fruits, rich dark chocolate and subtle vanillin oak. And a full bodied palate characterised by firm tannins with a savoury, masculine finish.

When it comes to winemaking, our philosophy is to make the absolute, hands-down perfect accompaniment for a prime piece of beef. Every year we work with our growers across Central Victoria with this in mind, hand selecting premium parcels of Cabernet Sauvignon grapes. This multi-vineyard approach allows us to deliver our signature style. This creates the best possible blend for

that satisfying moment when Angus the Bull meets red meat in your mouth.

So what should you expect when this glorious moment happens? A wine of intense colour with bright purple hues. Aromas of ripe black fruits, rich dark chocolate and subtle vanillin oak. And a full bodied palate characterised by firm tannins with a savoury, masculine finish.

BEEF and RED WINE are
MADE FOR EACH OTHER -
the FAT in a PRIME PIECE of
JUICY STEAK SOFTENS
a WINE'S ASTRINGENCY
and RELEASES those TASTY
FRUIT FLAVOURS.

the

ORIGINAL

ANGUS

After completing university, Hamish moved to Australia’s Northern Territory to muster cattle at remote stock camps. Hanging up his stockman boots, he began working for a small winery in Victoria – this formed the basis of his winemaking career and is why he’s so fond of Central Victorian grapes.

After completing university, Hamish moved to Australia’s Northern Territory to muster cattle at remote stock camps. Hanging up his stockman boots, he began working for a small winery in Victoria – this formed the basis of his winemaking career and is why he’s so fond of Central Victorian grapes.

ANGUS THE BULL’S CREATOR, HAMISH MACGOWAN, IS NO STRANGER TO WINEMAKING... OR BULLS.

Not one to stand still, Hamish relocated to Europe. He worked for a leading UK wine merchant, then as a winemaker in Bordeaux, followed by his most challenging experience where he ran a winery in Moldova, part of the former Soviet Union. After a while, Australia beckoned again.

Back home he worked in Winemaker and Export Manager roles, but an idea was forming in his mind that he had to pursue – the idea to create the perfect wine to pair with beef.

In 2003 he began the Aberdeen Wine Company and the rest, as they say, is history.

Not one to stand still, Hamish relocated to Europe. He worked for a leading UK wine merchant, then as a winemaker in Bordeaux, followed by his most challenging experience where he ran a winery in Moldova, part of the former Soviet Union. After a while, Australia beckoned again.

Back home he worked in Winemaker and Export Manager roles, but an idea was forming in his mind that he had to pursue – the idea to create the perfect wine to pair with beef.

In 2003 he began the Aberdeen Wine Company and the rest, as they say, is history.

CUT

the BULL

ANGUS at

A GLANCE

ANGUS THE BULL

VARIETY CABERNET SAUVIGNON REGION CENTRAL VICTORIA COLOUR INTENSE, BRIGHT PURPLE HUES AROMA RIPE BLACK FRUITS, DARK CHOCOLATE, VANILLIN SMOKY OAK PALATE WEIGHT FULL BODIED BEST MATCHED WITH PRIME CUTS OF RED MEAT.

WEE ANGUS

VARIETY MERLOT REGION CENTRAL VICTORIA COLOUR DEEP RUBY PURPLE AROMA GENTLE PLUMMY CHARACTERS PALATE SOFT & JUICY WITH A GENEROUS TOUCH OF VANILLIN OAK BEST MATCH FIRE UP THE BARBEQUE.

SHARING

the SAME

IMPECCABLE

BREEDING

the FLAGSHIP

PURITYand ELEGANCE

PURITYand 
ELEGANCE

BLACK ANGUS

VARIETY CABERNET SAUVIGNON SINGLE VINEYARD COLBINABBIN ESTATE REGION HEATHCOTE COLOUR DARK RED CRIMSON HUES AROMA RED CURRENTS & EUCALYPT-MINT PALATE FINE TEXTURED TANNINS CHARACTER POWERFUL, PITCH PERFECT AVAILABILITY VERY LIMITED.

WHAT

THEY'RE

SAYING

ABOUT us

“Angus the Bull – the brainchild of Hamish MacGowan, a young gun winemaker with a very clever head on his shoulders – rarely has a new wine been so well conceived. You look at the label and instantly want to grab a steak and throw it on the grill…”

Campbell Mattinson Winefront Monthly – Australia

“You have to respect a winemaker who develops a red specifically to go with steak. Whether it’s a T-Bone, eye fillet or rump, this Cab Sauv is designed to complement beef’s subtle flavour and richness. It’s a hearty wine but still soft around the edges.”

Donna Hay Magazine Tasting Notes – Drinks

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