The 2003 Cabernet Sauvignon (Bravdo), revisited for a status check this issue, has not held terribly well, nor has aged well, depending on how you feel about certain issues. It doesn’t show oxidation or decay, its fruit seems reasonably fresh and its parts are nicely integrated. It has a pulpy, grapey feel these days, almost akin to the texture of Beaujolais, while adding layers of green fruit, laced with olive and bell pepper notes. The red berry notes I once saw have pretty much disappeared, on the other hand. It is something that seems fairly straightforward and one dimensional at this point, although pleasant enough in many respects. It won’t fall off the table in the immediate future, but I can’t imagine it getting better, either. Drink now-2013.
粵公網(wǎng)安備 44030502006249號(hào)