A sleeper offering is the 2003 Cabernet, an old French oak-aged 100% Cabernet Sauvignon. I have been drinking up my stash of the 1997, and it remains very young at ten years of age. Made from 15-year-old vines with yields of 1.5 tons of fruit per acre, it offers beautiful sweet black currant fruit interwoven with notions of cherries, road tar, cedar, and spice box. It would be interesting to insert this classic, top-flight Cabernet Sauvignon in a blind tasting of the finest Bordeaux. A beautiful full-bodied texture and sweet tannin suggest it will keep for 10-15 years.

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Need about 1-1.5 hours of decanting. Quite aromatic with licorice note. Nose fully developed after decanting. Even more licorice on the palate with wet rocks and gravel notes. It is a very good wine, well structured with full body. But the dominating licorice makes this wine out of balance. Medium herbal finish at the end. On the second day, after slow-o, the remaining bottle remained very good, if you are ok with licorice.