Prince - Cabernets of the world (Prince Sydney, 40 Hansard Street): Pretty red and blackberry, currant, sweet spice, a little cream, quite fresh smelling though. In the mouth it's juicy, similar fruit profile, talc textured tannins persist long hand in hand. Balanced. Nice.
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Medium ruby. Double decanted and let sit for five hours. Straightforward but easygoing on the nose with aromas of ripe black cherries, crème de mûre, olives and a generous portion of nutty oak. Medium to full bodied on the palate with medium+ acidity, ripe, easy tannins and friendly flavors of sweet black fruit and oak. This isn't the last word in complexity but for the price, you'd be hard pressed to do better in Napa.
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Really nice. Brambly black fruit lead the way with some baking spices following in behind. Acidity is definitely high. The tannin level feels moderate-plus but very smooth. It’s still quite primary and powerful. Drink now or let it sit for a few years. No wrong answer.
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8/19/2023 - chatters wrote:
Prince - Cabernets of the world (Prince Sydney, 40 Hansard Street): Pretty red and blackberry, currant, sweet spice, a little cream, quite fresh smelling though. In the mouth it's juicy, similar fruit profile, talc textured tannins persist long hand in hand. Balanced. Nice.
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9/20/2022 - wino_tim wrote: 86 Points
Medium ruby. Double decanted and let sit for five hours. Straightforward but easygoing on the nose with aromas of ripe black cherries, crème de mûre, olives and a generous portion of nutty oak. Medium to full bodied on the palate with medium+ acidity, ripe, easy tannins and friendly flavors of sweet black fruit and oak. This isn't the last word in complexity but for the price, you'd be hard pressed to do better in Napa.
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8/21/2022 - Deegie Likes this wine: 90 Points
Really nice. Brambly black fruit lead the way with some baking spices following in behind. Acidity is definitely high. The tannin level feels moderate-plus but very smooth. It’s still quite primary and powerful. Drink now or let it sit for a few years. No wrong answer.
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