Absolutely delicious — a month ago
This was really nice. — a month ago
Deep Ruby color with aromas of dark black fruits, smoky herb and woody pepper spice. On the palate flavors of blackberry and plum with cacao, burnt tobacco, vanilla and black pepper. Firm tannins, medium+ finish with fruit and spicy smoky oak ending. Will age a bit, 750 cases imported. — 2 months ago
Deep rusty garnet color. Smells like smoke and black licorice. Notes of tar and cherries. Tart, peppery aftertaste. Develops cranberry notes. — 23 days ago
Deep ruby red colour with mouth filling creamy tannins predominantly blackberries with vanilla and hints of Cigar box plus some spices
Long dry lingering finish and aftertaste. Quite high alcohol at 14.8% but it’s not dominant
Classic style Cabernet - should age well — a month ago
Dirt cheap and good. — a month ago
Light fruit, spicy dry — 2 months ago
Steven Beishuizen
Really, an earthy nose here... Cherry, yes... But in a way that I'd characterize as savory black forest cake if it was made of compost instead of sweet chocolate... On the palate, the dominant note I think would be graphite, but with the fuzzy tannins in there, it's not in a precise sense... A dull pencil in need of sharpening? At this point I'd probably need to also describe some green here... Green pepper? Tomato plant? Going back to the nose, I get the aroma now too... Gardening... This wine isn't lightweight... A sausage dish is I think where I'd go as far as pairing as there's some acidity here that could be useful for taming fat. We had this one paired with a flank steak, but really I might go to a fattier cowboy steak next time. The longer I enjoy this wine, the longer the finish seems to get... These tannins are a heck of a drug... With every sip, I actually want to savor more and more... A viscious cycle... — a month ago