Decanter for 2 hours. Ruby core to burnt orange rim. Was told this wine was going to be dying! Ha! Still amazing. Red raspberry initially followed by darker fruit. Heavy notes of leather and spice. Reminiscent of Bordeaux not American Cabernet. This wine still had enough tannin present that it could have sat for another 5-10 years. Acid was high, as a 25 year old wine will be, probably should have left in decanter for another 2 hours but was drinking with guests. If you have a bottle of this that has been stored correctly then you can enjoy it for a few more years.
Medium-light red, bricking. Rich nose of cigar box, thyme, root vegetable, currant and mint; oak present, French. Toothless and open with no residual tannin and light acids, hint of basalmic vinegar element. Flavor is spot-on for the original Estate style long-aged of course: untouched by American oak, firm hand of French Limousin oak, and intense with the old Caymus clone's signature: currants and tobacco. Wonderful, wonderful stuff. Holding OK, From magnum, bottle #5 of six.
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