Unlike entry level Cabernet Sauvignon from hotter sites, which can feel jammy and over extracted, the Ashton Winery expression maintains acidity and tannic structure. Furthermore, the 12 months in French and American oak adds complexity without the heavy toast of higher new oak percentages. As a result, the wine achieves a balance of concentration and drinkability that mass market alternatives often miss. For those comparing structured red options in Nairobi, this Robertson Cabernet Sauvignon offers genuine varietal character and food compatibility at a price point that undercuts most comparable Chilean or Australian labels.
TASTING NOTES
Deep ruby with a purple rim. The nose is powerful and primary. Initially, blackcurrant, cassis and dark plum dominate. The warm site signature is unmistakable. However, with 45 minutes in the decanter, graphite, cedar and a faint tobacco note emerge from the oak and vineyard. Furthermore, black olive, dried herb and a trace of eucalyptus develop over time. On the palate, the wine is medium to full in weight. The entry is firm and fruit driven. The tannins are moderate and fine grained, providing grip without harshness. Additionally, the acidity is bright and balancing, carrying flavours of black cherry, blackberry and a hint of dark chocolate through the mid palate. The 12 months in oak leave a trace of vanilla pod and baking spice on a finish of graphite, blackcurrant skin and mineral chalk that persists for 30 seconds. This wine drinks well now with air.