Knowing what I had in my glass it was so obvious this was a cab from a warmer climate in a style getting less fashionable (meaning lots of toasted oak overtaking fruit).
Aromas are mostly that of oak treatment and age: vanilla, coffee bean, charred wood, cloves, butter and a slight (not unpleasant) coppery/metallic note. In the middle of it all you get some black currant and mint, although I’d really want to see som more fruit out of this wine.
The wine has more acidity than grip. On the palate you get pretty much the same aromas as above, although there’s dried spice to find in the finish punctuated with the drying oak tannins.
I guess a grilled steak would make this wine a favor?
Knowing what I had in my glass it was so obvious this was a cab from a warmer climate in a style getting less fashionable (meaning lots of toasted oak overtaking fruit).
Aromas are mostly that of oak treatment and age: vanilla, coffee bean, charred wood, cloves, butter and a slight (not unpleasant) coppery/metallic note. In the middle of it all you get some black currant and mint, although I’d really want to see som more fruit out of this wine.
The wine has more acidity than grip. On the palate you get pretty much the same aromas as above, although there’s dried spice to find in the finish punctuated with the drying oak tannins.
I guess a grilled steak would make this wine a favor?
Mar 9th, 2019
Stellenbosch, Coastal Region, Western Cape, South Africa
