This blend of 55% Cabernet Sauvignon, 44% Merlot and 1% Petit Verdot features cassis and mint aromas, then bold flavors of cassis, chocolate and coffee. It’s reasonably full bodied, but its best attribute may be its thick, rich texture, which makes it a perfect budget-conscious choice to serve alongside your favorite steak.
Well done Shiraz, carefully made and judiciously oaked, with vanilla and cedar accenting blackberry, plum and black olive flavors. It’s moderately tannic on the finish, where it adds some coffee-like nuances as well. Drink 2010–2018.
There’s splendid bright fruit; a medley of blackberry, red cherry and plum does handsprings across the palate. The center of the wine is rich, with soft, inviting tannins leading to a lingering finish.
Blackberry and vanilla flavors take on a maple character with air, but on the palate, it’s all bouncy fruit, all the time. Finishes with sweet vanilla notes. Truly an enjoyable wine, but one that doesn’t quite go deep enough to make it to the next decile. Imported by Clos Du Val Wine.
Almost three-quarters Cab, with Merlot rounding out the balance. Shows cola, wheat bread and a hint of wintergreen on the nose, and tight red fruit and earth flavors on the palate. A smooth, claylike feel completes the picture. Very nice, and more tight than plump. Imported by Clos Du Val Wine.
The top Australian Cabernets retain distinct varietal character without veering into overly green territory. This one features hints of mint and tobacco alongside cassis and coffee. The texture is a treat: creamy at first, then firming up on the finish. Drink now-2015.
Medium bodied and firmly structured, this stands apart from many Australian Shiraz for those characteristics. It also boasts scents of leather, cedar and vanilla on the nose, backed by flavors of plum and black cherry. The leathery notes re-emerge on the finish alongside mouth-watering fruit. Drink now–2020.