I liked the way this looked and smelt but it stopped there. The wine was tasted blind along with three other Cabernets.
Red fruits, a lick of spice and a dash of mint with some firm dry tannins to finish. What made me step back was the acid which is on the higher side. So much so you can feel it on your teeth. Ouch! This evidently stood out from the other wines tasted.
I looked at this over three days, and though it did settle down a little, the acid was still up there on day three.
Whilst there may be some cellaring potential, I'll pass on this. I'd recommend the same money to be spent on the Shiraz instead.
Who: Cooks Lot Wines
What: Cabernet Sauvignon (13.5% alc)
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