2016 Tahbilk Museum Release Cabernet Sauvignon, Nagambie Lakes

The colour is on the lighter side and has the faintest tint of purple, the bouquet very savoury, and showing good use of oak well-balanced with rich fruit. The palate is deep in blackberry and violet-like cabernet flavour; a serious wine of intensity, length and power. Excellent value cabernet with ageing potential above its station. Drink to 2038

92 points Huon Hooke for The Real Review, August 2018

From 28ha of estate vines dating back to '49, matured for 18 months in predominantly French oak. In typical Tahbilk fashion, medium-bodied and well structured, has blackcurrant fruit, bramble, earth and bay leaf inputs at various points along the journey. Taken together, the fruit swells in the mouth, asserting the great value this wine offers. Drink to 2031.

91 points James Halliday for Halliday Wine Companion, June 2021

Gentle red fruits, with bright acidity and papery tannin. The structure is fine and the flavours persistent. It has the structure for ageing and is a top affordable option for cellaring. Drink to 2028.

90 points Toni Paterson MW for The Real Review, August 2018

Tahbilk is Victoria's oldest family-owned winery, with vineyards to 1860 farmed since 1925 by the Purbrick family. Fifth generation Hayley Purbrick continues that work today with General Manager Joanne Nash.

Located within Nagambie Lakes wine region, the 300ha estate vineyards are planted in iron oxide rich soils and surrounded by the Tabilk-Tabilk wetlands. These are an integral part of the estate and believed to have a significant moderating effect to the warmth of the surrounding Goulburn Valley.

The 2016 vintage has proven itself to be a high-quality vintage despite some viticultural challenges early in the season. This Cabernet Sauvignon was fermented in Tahbilk’s original 150+ year old open vats and matured largely in well-seasoned large oak vessels that preserve fruit character without adding oak influence. A small portion was matured in a mixture of French and American barriques and blended back with the rest ahead of filtering and bottling. The bottled wine was held at the winery until released at full maturity

Forest floor, sweet mulch and freshly picked mushrooms and subtle notes of charred oak surround aromas of dried fruit on the nose: blueberries, goji berries and mission figs. The palate echoes with the dried fruit, and bright cranberry acidity with streaks of the charred oak. Complex, with well-integrated tannins.

Ready now, and worth opening with flame-roasted caponata and grilled polenta or braised beef cheeks with a rosemary and porcini reduction.