NOSE
Instantly cabernet, exposed by fragrant violet, lavender, blue fruits and the faintest waft of red apple blossom.
And yet there’s much more to captivate the olfactory senses, with scented illuminations of:
• Baked delights – Danish pastry/croissant and rye bread crust.
• A Mediterranean ratatouille – laced with thyme, oregano and pulped olive.
• Chamois, new-buck leather.
• Cedar – yet any oak presence certainly respectful of fruit.
PALATE
Medium-bodied.
The complete package:
Fruit: Juicy redcurrant jelly, dark plum (and plum acidity), fresh rhubarb.
Acidity: ‘Just right’ – a lively and lifted conveyance from initial lip-contact to sated ingestion.
Tannins: Integrated, polished-graphite tannins
Oak: Seamlessly hidden/concealed oak. Melding well with fruit.
Overall, cabernet balance and definition, sans exaggeration.