Winemaker Notes
Dark red rim with a black core. A sophisticated potpourri of dried flowers and aromatic herbs such as marjoram and sage, accompanied by black and red fruits that provide a vibrant counterpoint. The rusticity of fennel Cacciatori and traditional black pudding adds depth, while notes of freshly baked olive bread adds warmth and comfort. Bay leaf notes mingle with black pepper, all underpinned by subtle notes of oak char and cedar wood. On the palate, this wine presents fennel/anise and black licorice flavors that pave the way for fine yet powerful mouthcoating tannins. The weighty structure carries savory nuances (artisanal charcuterie paired with tangy barberries) adding layers of complexity. Cherry nuances — both cherry pip tartness and white cherry subtle sweetness — play off each other elegantly. The finish is punctuated by notes of preserved salty plum, which linger long after the last sip.
Professional Ratings
-
James Suckling
I like the aromas of blackcurrants, pencil shavings, pine cones and blackberries. Medium-bodied with well-integrated tannins that give framing and vibe. This will be better in three or four years. Solid cab. Drink from 2028.
Since 1844, Penfolds has been grounded in experimentation, curiosity and uncompromising quality. Their success has been driven by a lineage of visionary winemakers. It began with Dr. Christopher and Mary Penfold, the pioneers who dreamed big, inventing tonics, brandies, and fortified wines made from grapes and Australian sunshine. It continued with celebrated winemaking legends including Max Schubert, who pushed the development to extraordinary, bold new heights. It is this pioneering spirit and curiosity that still rings true after nearly two centuries, it is what has helped Penfolds become one of the most celebrated winemakers in the world today.
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wine. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.