Blackcurrant
Dark berries
Cherry
Oak

Everyday Low

Mt Monster Cab Sauv

Name: Mt Monster Cab Sauv 750mL
SKU: 111377
Price: 19.99 NZD
Availability: InStock

Wine · Australia · 750ml · 13%

$19.99each

What it tastes like

Blackcurrant · plum · firm tannins

Mt Monster Cabernet Sauvignon 750ml is a bold and structured Australian red wine from South Australia’s Limestone Coast, known for producing wines with depth and intensity. It opens with rich aromas of blackcurrant, blackberry, and dark cherry, complemented by notes of cedar, mint, and subtle oak. Full-bodied on the palate, it delivers concentrated dark fruit flavours supported by firm tannins and balanced acidity, giving it a solid structure and ageing potential. The finish is long, smooth, and slightly savoury, with lingering hints of spice and oak. Its powerful yet polished style makes it well suited to hearty meals and special occasions. Best served at room temperature, it pairs beautifully with grilled red meats, lamb, and rich, flavourful dishes.

Blackcurrant
Dark berries
Cherry
Oak

Additional information

Wine
Style: Australia
Origin: 750ml
Size: 13% ABV
Alcohol: 0.8 per bottle
Standard drinks

The story of Mt Monster Cab Sauv

Mt Monster is a rocky granite outcrop north of Padthaway in South Australia, with wide views over the Limestone Coast. The Bryson family, who farm and make wine in the Padthaway valley, put the name on a label in 2005.

The wine is 100% Cabernet Sauvignon. It comes from a cool-climate vineyard on terra rossa soil, with mature, low-yielding vines that are pruned by hand. In the winery the ferment runs in static tanks at controlled temperatures, which keeps the varietal aromas bright, and the handling is deliberately light.

In the glass it is a dark purple. The nose is blackcurrant, blackberry and mint, and the palate follows with sweet berry fruit, fresh mint and a hint of oak. The tannins are firm, so this is a wine that wants some food around it, and at 14.5% alcohol it has the weight to match.

Pizza, baked pasta, a cheeseburger or grilled vegetables with plenty of char all give those tannins something to work against. A pot of beef and bean chilli does the same job.