Andrew Graham
Part of the recipe behind this wine (besides the 1971 planted, dry-grown vineyard) is the oak, which tastes like Bordeaux oak, with that cedary, lead pencil and vanilla low toast vibe. It works here to tone down the Cabernet’s berry fruit into something more savoury and ultimately classy. It’s still a bold Cabernet of dark berry fruit but with dusty mint edges and a certain mediumness to the palate. I really like it. I like the balance, the assured power and tannins of it all. Only going to get better too. Points: 94/100