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International Wine Cellar
Author: Josh Raynolds
Issue: Issue 156
(100% cabernet sauvignon): Bright, full ruby-red. Black cherry, plum and musky oak on the nose; less minerally than the 2009. Sweet, plummy and rather easygoing, but with sappy acidity giving shape to the middle palate and perfume to the very long finish. Tannins are perfectly buffered by the wine's fruit, giving this wine strong early appeal. Kongsgaard keeps his cabernets on their skins for five or six weeks, with the temperature kept from exceeding 82 degrees, "in order to make wines with energy, and with tannins that are plush but not aggressive."
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Author: Robert Parker
From lower yields, the 2008 Cabernet Sauvignon is more monolithic, offering dark fruits, hints of espresso roast and chocolate, and sweet tannins. However, it does not appear to have the level of complexity or the aging potential of the 2007. Nevertheless, it should drink nicely for 12-15 years.
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