Bright and tangy, with lots of red pepper and red berry flavors, finishing a bit tart and firm with tannins. Best after 2004. 2,500 cases imported.??–HS??Region: Australia / Barossa Select to Add

An angular, oaky Cab, more red than black in flavor. A layer of chalky clay envelops red fruit on the palate; tangy wood and pepper aromas are bright on the nose. A good drink-me-now Cabernet.——D.T.(12/31/2003)—— 87

What a study in contrasts. Smells gamy and leathery, even sour, but packs in lots of blackberry, vanilla and mint flavors. Finishes long, tart, woody and hard. Give it a couple years in the cellar to mellow and soften, then try with full-flavored meats. ——J.C.(6/1/2002)—— 87