(October 3, 2020) … How’s this for a blast from the past? Made from dried Cabernet Sauvignon, which Cave Spring no longer grows … the alcohol is 14%, which is pretty respectable for a dried grape wine (especially when they can get up to 16-17%). Very leathery and smoky with dried black cherry, rich tannins and even some notes of dates, raisins and figs.
I also decided to pull out the decanter for this one (a rarity for me) just to do a half bottle test (half into the decanter, half natural aging) … decanted it became very silky, sure it was smoky and tobacco laced, but there was an undercurrent of herbal and menthol – strange but not unappealing. Then I gave a nod to my friend Dave (who plays mixologist at the end of most nights he opens up many bottles) and blended both the decanted and un-decanted versions: alcohol showed through, but there was also some black cherry and cassis / kirsch-like notes … it suddenly became a better bottle because it had structure and yet retained some character … bottom line: decant half the bottle and then pour equal amounts from both the decanted and the bottled. Not sure how much more time this wine has but I’d say a few at most.