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Comparison

Coonawarra Cabernet Sauvignon vs Taurasi

How Coonawarra Cabernet Sauvignon and Taurasi differ, dimension by dimension.

The short answer

The main differences: Taurasi has more earthy character; Taurasi has more savoury character; Coonawarra Cabernet Sauvignon has more herbal / green character.

Choose

Coonawarra Cabernet Sauvignon

Choose Coonawarra Cabernet Sauvignon if you want something more herbal and green.

Choose

Taurasi

Choose Taurasi if you want something earthier, more savoury, spicier.

Where they genuinely differ

Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.

Earthy character

Clear difference

Forest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.

Coonawarra Cabernet Sauvignonlow (1/5)
Taurasitypically medium-plus, ranging from medium to medium-plus (4/5)

Taurasi is earthier: medium-plus against low.

Savoury character

Clear difference

Non-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.

Coonawarra Cabernet Sauvignontypically medium, ranging from low-medium to medium-plus (3/5)
Taurasitypically high, ranging from medium-plus to high (5/5)

Taurasi is more savoury: high against medium.

Herbal / green character

Clear difference

Herbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.

Coonawarra Cabernet Sauvignontypically medium, ranging from low-medium to medium-plus (3/5)
Taurasilow (1/5)

Coonawarra Cabernet Sauvignon is more herbal and green: medium against low.

Spice

Clear difference

Pepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.

Coonawarra Cabernet Sauvignonlow (1/5)
Taurasitypically medium, ranging from low-medium to medium-plus (3/5)

Taurasi is spicier: medium against low.

Acidity

Clear difference

Total perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.

Coonawarra Cabernet Sauvignontypically medium-plus, ranging from medium to medium-plus (4/5)
Taurasitypically high, ranging from medium-plus to high (5/5)

Taurasi is fresher and more acidic: high against medium-plus.

Tannin

Clear difference

Phenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.

Coonawarra Cabernet Sauvignontypically medium-plus, ranging from medium to high (4/5)
Taurasitypically high, ranging from medium-plus to high (5/5)

Taurasi is more tannic and structured: high against medium-plus.

Where they are much the same

Just as useful: knowing which parts of the choice do not matter.

  • Sweetness: Similar — both low.
  • Alcohol: Similar — both medium-plus.
  • Body: Similar — both medium-plus.
  • Aromatic intensity: Similar — both medium.
  • Oak influence: Similar — both medium.

Full side by side

DimensionCoonawarra Cabernet SauvignonTaurasi
Earthy characterlow (1/5)typically medium-plus, ranging from medium to medium-plus (4/5)
Savoury charactertypically medium, ranging from low-medium to medium-plus (3/5)typically high, ranging from medium-plus to high (5/5)
Herbal / green charactertypically medium, ranging from low-medium to medium-plus (3/5)low (1/5)
Spicelow (1/5)typically medium, ranging from low-medium to medium-plus (3/5)
Aciditytypically medium-plus, ranging from medium to medium-plus (4/5)typically high, ranging from medium-plus to high (5/5)
Tannintypically medium-plus, ranging from medium to high (4/5)typically high, ranging from medium-plus to high (5/5)
Fruit intensitytypically medium-plus, ranging from medium to high (4/5)typically medium, ranging from low-medium to medium-plus (3/5)
Texturetypically medium-plus, ranging from medium to medium-plus (4/5)typically medium, ranging from low-medium to medium-plus (3/5)
Sweetnesslow (1/5)low (1/5)
Alcoholtypically medium-plus, ranging from medium to medium-plus (4/5)typically medium-plus, ranging from medium to medium-plus (4/5)
Bodytypically medium-plus, ranging from medium to high (4/5)typically medium-plus, ranging from medium to high (4/5)
Aromatic intensitymedium (3/5)medium (3/5)
Oak influencetypically medium, ranging from low-medium to medium-plus (3/5)typically medium, ranging from low-medium to medium-plus (3/5)
Floral characterlow (1/5)low (1/5)
Perceived freshnesstypically medium-plus, ranging from medium to medium-plus (4/5)typically medium-plus, ranging from medium to medium-plus (4/5)
Carbonationlow (1/5)low (1/5)
Serve at16–18°C16–18°C
Typical flavourscassis, mint, eucalyptus, blackcurrant leaf, cedarblack cherry, plum, leather, ash, tobacco

Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.

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