For the number of times I wrote descriptors of butter, butterscotch and vanilla for this wine, I normally wouldn’t like it as much as I did. It works here, because the aforementioned notes are light on the citrus spine. Finishes with—guess what?—butterscotch. Imported by Old Bridge Cellars
The Monster is approximately half Cabernet Sauvignon, with the rest a blend of Merlot (27%), Petit Verdot (12%) and Cabernet Franc (10%). Aromas and flavors are savory and slightly leathery, with a soft core of plum and cherry fruit, hints of cocoa and a long finish.
Starts off with some broader notes of smoke and ripe pears, but quickly shows a crisper, sterner side—apples and citrus, with strident lemony notes playing a prominent role on the finish. It has enough freshness to cut through rich fish dishes.
A few years after the vintage, this is showing some nicely developed sous-bois character to go along with its core of black cherry fruit. Some herbal notes add complexity to the long, tart, firm finish. It’s good now, but should also hold for another few years at least.
A toasty, mallowy, fun, tropical-fruity wine, from nose to finish. Round and full in the mouth; fits Americans’ idea of a party-appropriate Oz Chard to a T. Its price tag, however, may prohibit you from inviting too many friends over.
Smoky oak plays a prominent role in this wine's flavor profile, so if you are oak averse, be warned. There's even some pronounced notes reminiscent of buttered popcorn. But the restrained melon and pear fruit gives the oaky coat some structure, imbuing it with a crisp, tart finish and bringing it to life.