Spring Mountain District Cabernet Sauvignon

This wine has essence of a touch or burned fruit but it is balanced by the fruit with a ripe edge. A great balance with tannins and a typical spring mountain mouth feel. Really good with aged beef. Would drink.

For Leah’s Birthday Wish we could share.

Thanks @Mike Smith for the decant recommendation.

Dark ruby red with garnet edges. Lovely nose with black fruits, dark spices, and anise. Heavy tannins (7/10) and full bodied. Dark berries with some underlying gravel. Excellent structure and some spices too. Super long finish. Decanted for 6 hours and needed more. Drink till 2025.

What a great wine with a French Danube and Pasta.

Inky black, took 8 hour decant to start opening up. Been open 24 hours and drinking amazing. Some producers knocked it out of the park in '06, this is one of them.

Really opened up after 40. Shows a little more tannin than 6 months ago. Baby fat must be fading finally.

I love everything that @Mike Smith makes and this was no different. Very well priced cab for the quality. Now that you're making 100 pt wines keep it that way my man! Congrats.

Decanted for 4 hours prior to tasting. Color was an opaque ruby red with purple hues. Nose was still tight and closed up with light cassis. Quite a bit of heat on the palate while being slightly fruity (cassis). Moderate tannins 6/10, smooth, complemented with a moderate body (6.5/10). Finish lingers and is a little dry.

Really enjoyed this with smoked duck breast and aged basaltic coffee reduction. Roasted Yukon gold potatoes added to the earthy fruit combination. A really nice combination. Very enjoyable. Go Mike.

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