2018 Soumah The Butcher


Some of the best and most awarded wines in the world are blends and we follow the great Australian tradition of a Syrah, Cabernet blend but add a modern twist of Nebbiolo. The Butcher with it’s elegant but intense fruit and tannin structure is perfect with meat and cheese dishes.

Varietals: Syrah (57%), Cabernet (39%), Nebbiolo (4%)

Oak Regiment: 18 months

Oak Age: 50% new

The Syrah delivers the fruit, the Cabernet adds a savoury focus and the Nebbiolo brings it all together with elegant structure.

[2016 Vintage] – 90 Points by Huon Hooke, 2018 The Real Review

[2015 Vintage] – Bronze Medal at 2017 Melbourne International Wine Competition

[2015 Vintage] – Bronze Medal at 2017 Cathay Pacific Hong Kong International Wine & Spirits Competition

“The colour is deep red with a tinge of purple and the bouquet is a riot of mocha, coffee, chocolate and cigar-butt: heavy-char oak being very prominent. There are also berry aromas and flavours: cassis and spicy berry flavours galore, and it finishes with a touch of black pepper. It’s fruit sweet in the middle and quite appealing, although the charry oak is rather dominant.” (90 Points)
Huon Hooke, The Real Review (2016 Vintage)

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