Finally able to open and taste.
This is the first taste, shortly after opening.
Color: medium dark, purple center over a white card. not completely clear - it may be travel shock, but there is some fine particulate matter.
Moderate legs when swirled.
Aroma: subdued right out of the bottle (~10 minutes); not an 'in your face' Cabernet, but immediately recognizable as Cabernet. Something quite spicy - I'd almost say eucalyptus, but without the minty aspect. Violets, but not a lot of distinctive berry aromas.
Entry: tart berry flavors (but berry variety not distinctive). Pleasant, not overwhelming.
Middle Palate: medium body, pronounced tartness (but not acetic). An interesting middle; rather unusual. In no way unpleasant.
Finish: medium at this state; more tart (but again not acetic) than tannic.
Overall: the wine definitely and obviously needs to air and open up. Interesting promise, I'm not sure where it's going with the tart fruit flavors. Seems like it will be a good food wine.
I will report in a hour or so, and then with food.
Reporting 6:01 pm
More berry fruit in the nose, some tobacco.
Flavors more pronounced; still very (pleasantly) tart; more tannin showing in finish.
Showing more of its stuff.
The wine continues to open up, all the aromas described before are more intense. More a sense of Olives now than before.
This is a very nice wine that should have a good future for at least a decade or so.
What I don't know is how well it will develop.
SWMBO arrives. She is not a fan of most California Cab (she does like Cathy's wines, but hates "grapey" and "overripe").
The wine continues to open and develop complexities.
SWMBO is immediately drawn to the spicy nose, the freshness of the tart, fresh fruit entry and the medium body. Notices cinnamon on the nose - something didn't and still don't get.
SWMBO likes it; describes it as very different from typical California Cabernet and likely a good food wine.
We'll have some with dinner and get back to you.
This was a planned leftovers night: some Swedish meatballs (but with an amazing homemade veal stock-based gravy) and minestrone soup. Not exactly what I would have picked to showcase the wine, needless to say, but very good.
And, the wine went very nicely with the food! Clearly more sophisticated than the food, it still sort of slid in with it, nodded it's head and complemented it. And let the food complement it.
Really thoroughly enjoyable. I think this is a true 'find' for woot. It's expensive, 'tis true, but if one's Mittel erlauben dir das*, it's a treat you should take advantage of!
NB - from a humorous German folk-song in which the singer is a rich horse's rear, essentially means 'your means allow you to do it'