This is a soft, easy-drinking Cabernet that restaurateurs should stock up on. The aromas and flavors of mint, cedar, tobacco and cassis are nicely integrated and complex, while the wine also carries enough weight to stand up to steaks and roasts. Drink now-2010.
Shows plenty of palate weight, but very little tannin, combining cedar and vanilla from oak with slightly grapy, black cherry flavors. It’s ready to drink now; don’t count on aging it for very long.
A touch of residual sugar (4.1 g/l) gives this wine a certain roundness on the palate, which offers a pleasant mélange of fruit, notably apple, red currant and melon. It’s medium-bodied, with a touch of astringency and a delicate citrus note on the extended finish.
Unique cilantro and corn-husk scents on the nose accent sweet blackberry fruit. The herb notes continue on the palate, along with roasted fruit and nuts, but the highlights are the rich, chewy texture and snappy, peppery finish.
This light- to medium-bodied wine avoids the vegetal side of Sauvignon Blanc, instead offering scents of green apple and lime, maybe a hint of pineapple. The texture is crystalline and hard, adding bright passion fruit flavors and a tart, citrusy finish. Drink now.
Nearly equal amounts of Cabernet and Shiraz are rounded out by a touch (8%) of Merlot in this soft, round, mouthfilling red. It offers plenty of sweetly ripe fruit with an herbal, medicinal edge.
Bright, mouthwatering acidity should be tempered with food. But the light aromas of brown sugar, mint and raspberry don’t show a lot of depth; the thin, green raspberry flavors may not hold up. —K.F.
On the nose, fresh earth and dark blackberry notes are coated in a milky-calcium aroma. The wine will certainly have wide appeal, given its light-to-medium body and red berry-oak-leather profile. It’s two-thirds Cabernet Sauvignon, with Merlot, Malbec and Shiraz taking up the slack.