Medium-bodied, with black fruit that doesn’t overwhelm you, this is a Cab you can enjoy easily with food—and it wouldn’t have to be steak, either. The real draw here is the chalky texture.
— D.T.
(10/1/2003)
From a new growing region in Western Australia, this wine possesses mounds of menthol-scented oak, which ride heavy over the black cherry fruit. Finishes short, probably the result of young vines, but shows a glimmer of the potential that may exist in some of Australia’s newer regions.
— W.E.
(10/1/2001)