This is one of the success stories of Aussie red wine over recent years, both here and, especially, overseas (seventy-five per cent of this wine’s production is exported). It’s a great red to drink with steak. This is the sixth release of Angus the Bull (the company produces only one wine each year, bless it), and we reckon it’s the best yet. It tastes dusty and blackcurranty – there’s a lot of flavour here – but it’s tannic and dry as it leaves your mouth. It’s sturdy and satisfying, the way cabernet should be. Drink 2009–2013. Price $19.95; Alcohol 14.5; Seal Screwcap; Rating; 92 points; Campbell Mattinson & Gary Walsh – The Big Red Wine Book – 2009/2010

This is the sixth vintage of Hamish MacGowan’s ‘cabernet-to-drink-with-red-meat’ and it’s interesting to note that 75 percent of production is now exported. The grapes are sourced from a variety of South Australian and Victorian regions and despite myself, I’ve always been a fan of both the wine and the concept. The standard has been remarkably consistent each year too.

This is probably my favourite Angus the Bull cabernet yet. It tastes dusty and blackcurranty and tannic, the finish minerally and dry. It’s a medium-bodied, chewy wine with gravelly tannins and the odd violetty note - it’s all round good value, and drinking. Rated : 91 Points Alcohol : 14.5% Price : $19.95 Closure : Screwcap Drink : 2009 - 2013 By Campbell Mattinson; The Wine Front

Big Red. Looking for a terrific wine to enjoy with a steak or a hamburger? The perfect partner for a barbeque? Look no further. This is a deliciously slurpable red with plenty of flavour. It's rich and powerful without being over the top. Great value for under $20. Wine with Winsor Dobson, 5 Dec 2008

It took just five vintages for Angus the Bull to make its mark as the wine of choice of many a red-blooded Aussie carnivore. And the release of the sixth vintage is sure to get more doing so, even though 2007 was a horror year for many makers with drought cutting fruit supplies to people like Hamish MacGowan – winemaker and founder of Angus the Bull – by over twenty per cent. To make up for it Hamish had to go "looking further afield," and ended up drawing on supplies from Victoria's and South Australia's premium Cabernet Sauvignon wine regions. The result is the 2007 Angus, a gutsy red with intense dark fruit, chocolate and vanillin flavours and gorgeous savoury oak – a wine to take by the horns. Vintnews; Wine with David Ellis, 8 Dec 2008

Hamish MacGowan's cabernet is an interesting creation. The concept was to produce a varietal wine specifically geared to accompany prime beef and the origins of the grape material were always to be flexible. As such, the Bull is a multi regional blend of Victorian and SA fruit, each parcel carefully selected and processed to serve the end result in the winemaker's mind. I reckon the project works well and the wine shows typical black berry flavour with traces of dark chocolate and charry wood. Unlike many young cabernet, ready to drink tonight. 4 1/2 Stars; Herald Sun Drink - Paddy Kendler, 30 Dec 2008