This is pretty ripe stuff, with scents of coffee, chocolate and fruitcake that give way to flavors of cassis, tobacco and vanilla on the palate. Shows decent complexity and some youthful tannins; try now with rare beef or lamb or hold another 2–3 years.
The Bull continues to offer reasonably good value, featuring bold fruit aromas and plenty of flavor intensity for the price. Cassis and tobacco are the main elements, dressed up by hints of mint, coffee and chocolate and framed by some firm, slightly rough tannins. A solid steakhouse red.
According to the winemaker, this is specifically tailored to go with red meat and the truth is, it would make a solid steakhouse Cab. It delivers cedar, tobacco and cassis aromas and flavors and dusty, nicely textured tannins that will cut through the fat of a prime cut. Limited in ageability, but that’s probably all to the good in a restaurant setting.
A blend of fruit marked by hints of overripeness. Cola and chocolate notes push the plummy fruit toward prune in this medium-bodied Cabernet that could use just a touch more vibrance. Drink now.