Saturday, May 02, 2009
The '76 Wynns!
Cabernet Sauvignon 1957, Coonawarra Estate, Wynns
Tried two bottles with both showing definite signs of getting tired with life. Tannins have almost disappeared, but there is still just enough pretty red berry fruit to make it am interesting drink. It’s lightweight, yes, and it’s dying, but it’s looking good on it’s decline.
Cabernet Sauvignon 1962, Coonawarra Estate, Wynns
Wonderfully fresh and with remarkable complexity. First sniff is a mix of sweet red berries, a touch of dried spice and earthier notes mixed with a hint of bitter chocolate. But after 15 minutes, it turns to white tobacco, dried spice, and a bit more chocolate. Great depth, and a pleasure to drink.
Cabernet Sauvignon 1976, Coonawarra Estate, Wynns
By far the winner of the tasting. Blackberry, dark plum but moving towards earthier, mintier notes. You can taste the terra rossa, that red soil that is all over the Coonoawarra region. It’s in the wine, giving a sanguine, iron-laden, iodine feel. The texture is regal, with the accent on length as opposed to largesse. It just keeps on getting fresher. Remarkable.
Cabernet Sauvignon 1988, Coonawarra Estate, Wynns
Still some solid tannin, and fruit that seems not sure whether it wants to be red or black. The acidity seems a touch out of balance with the rest of the wine, giving it a delicate, sour fruit character while the tannins would lend themselves better to a bigger wine. It’s just not sure what it wants to be. Will it ever? Good wine, but I doubt that it will achieve the greatness of the ’76 and ’62.
Cabernet Sauvignon 1994, Coonawarra Estate, Wynns
Stewed blackberry and plums, vanilla and herbed spice. Lacks a touch of finesse as the fruit is a bit chunky, it comes at you as a block. Is this in a weird phase or simply a case of the modern Australia sacrificing longevity for immediacy.