There’s a very good wine in this bottle that wants to come out, but right now, it’s locked down in youthfully dry, herbal tannins. It’s a very rich, finely grown wine, showing the ripeness of the vintage in its blackberry, black cherry and mocha flavors. Should develop bottle complexity over the next 5–8 years.
This bone-dry Cabernet is made in a leaner style, bearing flavors of sour cherry candy, cocoa and red currant, with the smoky spiciness from oak barrel aging. It’s also quite acidic. This needs a big, rich cut of meat to balance it out.
Soft and juicy, with extremely ripe fruit that’s almost jammy, this 100% Cabernet is complex and interesting. It immediately flatters with upfront blackberry tea, a honeyed cherry liqueur taste and plenty of toasty oak, then pulls back and shows a deeper, earthier side. Drink now–2010.
Dry, soft and creamy in texture, this polished Cabernet needs another year or so to come around. It has easy tannins framing herb-infused flavors of blackberries, cherries, red currants, mocha, anise and sweet, smoky oak.