($100; cabernet sauvignon with 16% merlot and 13% petit verdot, all estate fruit; aged in 70% new French oak) Good deep, bright ruby. Superripe aromas of blackcurrant, black cherry, roast coffee, bitter chocolate and sexy oak. Rich, dense and sappy, with lovely verve to the sweet, intense dark fruit flavors. Wonderfully horizontal wine, saturating the palate with fruit on the dense, very long finish. This already offers great appeal but I'd give it some time to develop. The pH here, says Figgins, is 3.7, which is quite healthy in the context of this vintage.