This tasty and well-balanced offering opens with lemon, vanilla custard and toasty notes. Handsome use of oak frames the tropical fruit well, restraining it without burying it, while a considerable leesy element adds interest and depth. The round mouthfeel is pleasing, and the lingering, complex finish rounds out the impressive package.
At 85% Cabernet, this one starts off mildly hot and heavy, with pungent brambly aromas and a leathery, spicy undercurrent. The plum and raspberry flavors are overt, and it finishes with a slight burn. Aeration settles it down and softens it up, leaving a wine more akin to Pinot Noir than to Cabernet.
It seems as if the emphasis is more on the oak than on the fruit. But the oak is darn tasty—toasty, vanillin and bringing all sorts of dried-spice complexities to the table. The wine is creamy and full enough to support the oak, even if the cherry-berry flavors do take a back seat. —J.C.
At 93% Shiraz, many wineries would have just labeled it as Shiraz, but not Hollick. The wine itself has lots of tart, almost sour, cherry fruit that marries well with the earthy, bitter undercurrents. Very smooth and supple in the mouth. Only light tannins make this a wine to drink now. —J.C.
There’s a strong green streak running through this wine, so if you enjoy a lot of eucalyptus and herb in your Cabernet, you’ll rate it higher. There’s some smoke on the nose and modest berry flavors, but overall it doesn’t show a lot of fruit.
Slightly over the top and disjointed, the sweet honey, butterscotch, toast and baked Golden Delicious aromas and flavors at war with powerful acids. The elements are all here, just not working together.