Our darkest wine and the one that takes the longest to get right. Cabernet asks for a warm season and a patient cellar, and in a good year the Dutch slope gives us both. Expect dark fruit up front — blackcurrant, a little plum — with a firm edge and a dry, savoury finish that lingers longer than you'd expect.

Aged in oak before bottling, which softens the tannins without smoothing away the character. Best opened half an hour before pouring, and best drunk with something slow-cooked: braised beef, aged cheese, or a table full of people and no plans for the evening.