Deep garnet colored with a hint of purple, the 2007 Kangaroo Island Cabernet Sauvignon gives aromas of creme de cassis, chocolate, Provence herbs, tar, earth and a hint of coffee. Very full bodied and richly fruited in the mouth, it has a medium to firm level of chewy tannins, crisp acid and a long finish. Drink it now to 2016. Importer: Baum Wine Imports, Aurora, CO; tel. (303) 373-2793

The 2006 Kangaroo Island Cabernet Sauvignon was aged in new and second use French oak hogsheads. It is a glass-coating purple color with an expressive nose of toast, pencil lead, spice box, black currant and blackberry. This is followed by a full-bodied wine in which hints of olives and licorice emerge on the palate. Savory and ripe, it has enough stuffing to evolve for 2-3 years and should be at its best from 2011 to 2021. Owner/winemaker Ross Trimboli buys grapes from many regions with Kangaroo Island being the latest addition to the portfolio. Both offerings from the latter are from five-year-old vines but that youthfulness is not apparent on the palate.Importer: Dan Philips. The Grateful Palate, Oxnard, CA; tel. (805) 278-9095

Hazyblur’s 2006 Cabernet offers textbook aromas of cedar and slightly herbal fruit, although the flavors lean toward red berries rather than dark cassis. This is a full-bodied, authoritatively flavored wine, with a rough and tumble mix of lumber and fruit that requires a couple of more years to come together; try 2012–2020.——J.C.(9/1/2010)—— 90