The 1990 Cabernet Sauvignon Reserve could have been outstanding if the property had cut back on acid adjustments. The spicy, oaky, vanillin, and cassis-scented nose reveals the use of new oak. The wine possesses a tart, acid edge (I will never understand why so many wineries permit this much acidification), medium to full body, excellent ripe, rich, blackcurrant fruit, vague whiffs of tobacco and herbs, and a medium-bodied, moderately tannic finish. It should drink well for 10-15 years.
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