I tasted this wine a few months ago and it was a bit raw and disjointed. A little time has been kind, and this wine is showing better now. For anyone not attuned to the the value priced end of the market, Mike Press Wines is an Adelaide Hills producer and makes a range of very inexpensive wines from Estate grapes. Not only has a few months helped this wine to settle, but a few minutes (ok, a couple of hours) in the glass has also enhanced the attractiveness of its expression. At first, it was a little bright and aggressive in flavour. Towards the end of the bottle, its profile has deepened and gained richness. So do let it sit for a while, or decant if you wish. Once you have done so, you will observe aromas of deep, clean berry fruit along with Cabernet dustiness. There is perhaps the slightest hint of foliage in there too, though it’s not nearly as prominent as in some Cabernets. The nose is slightly reticent and lacking in impact, but what’s there is attractive.Entry is gentle without any great rush of flavour or structure. Rather, the wine slips to the middle palate and it is here that some real intensity of flavour registers. Round, ripe Cabernet fruit of good depth is the primary feature, assisted by a little stalkiness and some sappy notes, perhaps oak derived. The fruit has a simple, sweet dimension that verges on the confected for my taste, but it’s only an edge to the otherwise attractive fruit character. Acid is relatively prominent and provides freshness and a nicely textured layer to the otherwise slippery mouthfeel. Subtle chocolate and coffee notes become more prominent as the wine moves through the after palate towards a lightly drying finish. This is a cracking wine, and at the price it’s a no-brainer for weekday quaffing and more contemplative moments alike. It’s a particularly good food wine thanks to that acid. I’m not sure whether it’s the style of Cabernet I would choose to drink all the time, but if you like the style, I doubt you could find a better value wine.Mike Press WinesPrice: $A10Closure: StelvinDate tasted: January 2008