Every time I taste an older Wynns Cabernet, I am reminded how much of a cellar friendly bargain this is. It will unquestionably last ten years in the cellar without effort, with the greatest vintages for even more extended periods.
This vintage is undoubtably a product of a tough year in Coonawarra, though it is one absolutely technically correct Coonawarra Cabernet. A dense, dark red colour with evidence of some bricking around the edges. On the noes its textbook maturing Cabernet with dusty, cedary blackcurrant, roast beef and cocoa. The palate is a very typical lean Cabernet – the acid sticks out a little too much, the redcurrant fruit seems artificially sweetened and there are two massive holes in the palate. The first hole is at the front of the palate with another big hole near the end before prominent tannins take over.
All in all its not a bad wine, quit refreshing in a claret like mould and I firmly believe that in time it will flesh out more, but the challenge of the season has given it a leanness and hardness through the palate. Best drink it now with a decent decant or stick it away for another 12 months or so. 16.5