Spicy aromas of balsam wood, tobacco and sawmill work well with ripe but reserved red-berry scents. Tight, tannic but also fresh as opposed to drying, this Cabernet from a cool year delivers a classic set of herbal berry, plum and wood spice flavors. A ripped finish is dry and oaky now, with core fruit resting for the future. Enjoy with, braised beef short ribs, meatballs, beef tagliata, grilled steak. Recommended 20 minutes decanting before drinking.

Varietals: 85% Cabernet Sauvignon, 7% Malbec, 4% Merlot and 4% Petit Verdot.

Awards: 93pts. Tim Atkin and 92pts Wine Enthusiast