Craft a powerful, crowd-pleasing Cabernet/Shiraz blend at home with the Beaverdale 30 Bottle Kit. Cabernet brings structure and blackcurrant, while Shiraz adds ripe blackberry, plum and peppery spice. Expect a deep, dry red with firm tannins, balanced oak, and notes of cedar, vanilla and dark chocolate. Straightforward for beginners and rewarding for experienced makers, it improves beautifully with time in bottle.
Key features
- Makes 23L (approx. 30 x 750ml bottles)
- Style: Cabernet/Shiraz – full-bodied, dry, spicy, moderately oaked
- Tasting notes: cassis (blackcurrant), blackberry, plum, black pepper, cedar, vanilla, dark chocolate; firm tannins, long finish
- Difficulty: beginner-friendly; benefits from longer ageing
- Typical timeframe: ready in about 4–6 weeks
- Typical ABV: around 12–13% (process dependent)
- No additional sugar required; formulated from quality grape juice concentrate
- Includes: grape juice concentrate, wine yeast, stabilisers, finings, oak (where applicable), and full instructions
- Best served at 16–18°C; pairs well with grilled steak, roast lamb, BBQ, burgers, hearty stews, mature cheeses
What you’ll need (not included)
- Fermenter (25L), airlock, hydrometer, thermometer
- Syphon, sanitiser, corks, corker, bottles (or alternative closures)
- Optional: degassing tool, filter, extra oak for customisation
How it works (quick steps)
- Sanitise all equipment thoroughly.
- Add concentrate and water to 23L; pitch yeast.
- Ferment until gravity is stable and dry.
- Stabilise and clear with finings; adjust oak to taste.
- Bottle, then condition; flavours round out after 3–12 months.
Why choose Beaverdale Beaverdale kits are known for dependable, varietally true wines with balanced oak and smooth finishes—consistent, cellar-worthy results at home.
FAQs
- Do I need to add sugar? No—this kit is designed to ferment to strength without extra sugar.
- How many bottles does it make? Up to 30 standard 750ml bottles (23L).
- Is it vegan? Some finings may not be vegan; check the latest kit contents if this is important.
- How long should I age it? Drinkable young, but improves markedly after 6–12 months as tannins integrate.