|I've decided to go for the most amateur and crappy photography |
ever when it comes to my blog, bucking the trend.
You saw it first here...
Having tried a couple of vintages of this wine I thought this one the best to date. Classic Cabernet nose with cedar and sandalwood combined with lead pencil, menthol and a hint of spice. In the mouth this nose is reflected but augmented by savoury juiciness and fruit with dry herbs. There's also leaf, stalk and meatiness, all meant in the most positive way as it builds complexity in the wine. I was reminded of prosciutto ham at a few points. A somewhat extracted quality is present, but that adds to the intensity and fleshy feel of the wine. Fruit is there, but this wine does a nice line in acidity and fine tannins, which along with the restrained oak integrate all the components here. A little time should see it all marry together and smooth out whilst becoming even more savoury. This would make a natural choice to accompany some great food, particularly lamb or pork, 92.