This Penfolds Cab Sauvignon is deep and prominent red in colour. On the nose it is immediately true to variety with a punch.
On the nose it has a subtle forest floor earthiness, laced with liquorice, fennel and anise and a hint of fresh spearmint. There are sugar pastille wafts that are somewhat reminiscent of fruit bon bons of our youth and blackcurrant jelly bean. It has a summer fruit pudding generosity over sponge cake (red cherry trifle anyone?).
On the palate, there is bountiful red cabernet fruits complexed by cut tobacco and darkened spices. Seamless, with a tension between acidity and tannins which are ripe and friendly. The flavour and length lingers.
Peak drinking between now and 2032.
94 – James Halliday
“From Coonawarra, McLaren Vale, Barossa Valley, Wrattonbully and Padthaway, matured for 12 months in French (25% new) and American (9% new) oak. The transition from tasting shiraz to cabernet is – as it should be- immediate and striking, in no way softened by the use of some American oak along with the French. Cassis, olive (green and black), together with bramble and bay leaf, are as fragrant as they are potent in the mouth. Needs a year or two to settle down.”