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| COMMENTS: |
Over Valentine's day, we enjoyed a bottle of this versatile Cabernet at Tamarind Thai restaurant in Atlanta with Chilean Sea Bass and Chicken Massaman. I'm beginning to believe that the Silver Oak 'Napa' Cabs NEED the extra 5-8 years of bottle time in order to truly show their colors. Decanting wasn't necessary and the floral nose familiar to Silver Oak fans was there, augmented by something deeper and friendlier. One taste and I knew the wait to drink this one was worth it. As dependable as SO usually is, there were sweeter berry flavors, a smooth, balanced structure and a cleaner finish than usual. The cherries, plums and oak staples in this wine are as ripe and open as ever. Very little notice of tannins by the second glass. I'm going to start buying magnums of this stuff.
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