An impressive Cabernet, rich and dense in fruit and oak, with tremendous tannins that are at once hard and soft. It’s already throwing some sediment, and the cherry and raspberry fruit comes through in a pure, sweetly feminine manner. Should continue to evolve in the bottle for at least 10 years.
Absolutely delicious, this floods the mouth with rich flavors of blackberry jam, crème de cassis, cocoa and smoky, buttery oak. It’s soft and gentle, so it may not be one for the cellar, but it sure is great to drink now.
The Te Muna Road section of Martinborough is the same region exploited by Craggy Range and Escarpment, so Cobblestone’s American owners are in good company. Only the second release of this wine, the 2010 is a plush, sexy example, featuring a combination of fruity and savory components. Black cherry fruit pushes through complex notes of smoke, sous bois and shiitake…
At the age of about five years, this Cab is quite soft and dry, and the fruit is just beginning to show development. It’s changing from fresh blackberries and cherries to dried fruits and currants, with a dusty quality. The oak brings in sweetly welcome notes. Should glide into maturity through 2012.
A very rich Cabernet, with blackberry, cassis and coffee flavors streaked through with vanilla and smoky oak notes. Dry with fairly thick tannins, this wine is just what you want with broiled steak or lamb chops.
The grapes are from Atlas Peak; this may be the ripest Cab I’ve ever had from that mountain. It’s rich and deep in blackberry, cherry, blueberry and chocolate pie filling, and is very soft and luscious. Complex now, it should hold for five to seven years.
Tastes superoaky, with a heavy layer of wood spice and butterscotchy char, but the underlying fruit is powerful enough to support it. The pineapple tart, peach custard and cinnamon flavors are crisp and juicy with acidity.
Clearly well-origined, to judge from the fine structure and essential purity. But it’s a very tannic, closed wine, with a mouth-numbing astringency that accentuates the acidity. Even so, it’s so ripe in blackberries and currants it’s almost drinkable now, with a good decant. But you’re best off cellaring a good 4–6 years.