I’ve tasted this over a couple of days. At first, the aroma created an entirely positive impression, being both varietal and strongly regional at the same time. I value Coonawarra Cabernet’s signature leafiness and fruit character, both of which this wine has in spades, along with a framework of rather glossy cedar oak. The reason why I let it sit for a while is because, on the palate, the acidity struck me as over the top; not outrageous, but a little peaky and unbalanced.
Interestingly, time and air have changed the flavour profile without significantly calming the acid. Today, two days after opening the bottle, the overtly vegetal side to the aroma profile has subsided, allowing dark chocolate to take its place. What has remained constant is a decadent edge to the fruit character; it’s limpid and easy, like ice cream melting in Summer, and quite delicious as a result.
The palate remains on edge to an extent, a trait partially offset by the character of the fruit. As with the aroma, red and black berries express a syrupy dimension, in the most positive sense. Quite lush on entry, this is mostly fruit-driven until the middle palate, where very slightly raw oak impresses the palate, and tannins start to settle on the tongue. The tannins create a mouthfeel not unlike high cocoa content dark chocolate — full, perhaps raspy, quite pleasing to me. There’s just enough power in the fruit to ride atop all of this and carry some nice sucrosité through the after palate and into the finish. The finish itself is nice and long, not to mention delicious, though it needs time to fill out.
I really like the fruit in this wine; the question mark for me relates to structure, and whether all the elements are in balance. Still, I do like drinking this.